2(8 ounce)blocks of cream cheese,softened to room temperature
4.5ouncebag bacon pieces
1ouncepacket ranch dressing mix
½cupsliced green onion
1 ½cupsfreshly shredded cheddar cheese
To create the carrot:
1 ½cupsfreshly shredded cheddar cheese
1bunchof curly parsley
Instructions
In a large bowl, mix together the softened 2 (8 ounce) blocks of cream cheese,4.5 ounce bag bacon pieces, 1 ounce packet ranch dressing mix, 1/2 cup sliced green onion and 1 1/2 cups freshly shredded cheddar cheese. Mix until everything is combined well
Place the mixture onto some parchment paper. Put another piece of parchment paper over the top and mold the mixture into the shape of a carrot.
Note: if the cheese ball feels too soft to handle, try popping it into the refrigerator for about 30 minutes to help it stiffen up to make it easier to mold.
Place it on a serving platter (removing both pieces of parchment paper) before pressing the remaining 1 1/2 cups freshly shredded cheddar cheese on the top and sides.
Chill the carrot cheese ball in the refrigerator for at least 1 hour, or until firm.
Before serving, stick 1 bunch of curly parsley into the top of the carrot to resemble the carrot top.
Notes
Freshly shredded cheese works best here for sticking onto the outside of the cheeseball. I normally don't mind pre shredded cheese but it has a coating on it (that is safe to eat, it just keeps the cheese from sticking together in the bag) that makes it hard for it to stick to the cheeseball really well.
Use any of your favorite dippers, veggies, crackers, etc to serve with this Easter cheeseball.
You can add other things like chopped nuts, herbs, and other fillings to the cheeseball mixture that you prefer.
Keep this in the fridge until you're ready to serve. Remove it and let it sit at room temp for 10 minutes before enjoying so it can soften up.
You can make this cute Easter appetizer and freeze this ahead of time.
Feel free to use cooked and crumbled bacon instead of bacon pieces, if desired.