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Handmade Farmhouse

Spring carrot cheeseball recipe

This delicious cheeseball can easily be transformed into two carrot shapes to serve as a unique and festive appetizer this spring and Easter!
Print Recipe
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 8oz block Cream cheese Philadelphia brand: room temp
  • 1/8 cup crushed pineapple Drained well
  • 1/2 packet Lipton Onion soup mix
  • 1 cup Chopped walnuts
  • 1 cup Finely shredded cheddar cheese

Method
 

  1. Bring 8 oz block of cream cheese nearly to room temperature. With a mixer and paddle attachment, combine cream cheese, 1/2 packet of Lipton Onion Soup mix, chopped walnuts and pineapple (make sure you have drained and press-dried the pineapple!)
    On a piece of parchment or wax paper, spoon out the mixture into two piles. Carefully form into two carrot shapes. Cover with finely shredded cheese. Wrap and chill until firm.
    Remove cheese ball mixture from the refrigerator and set on a serving dish. Place Italian parsley on the ends for the leaves.
    Serve with a variety of crackers (we love chicken in a biscuit, wheat thins, Ritz or Triscuit!)