If you’re looking for a simple appetizer to add to your spring time menu, check out these Cheese Carrots. Not only would they be cute for your Easter spread, but perfect for April Fool’s Day too! And they couldn’t be easier. Only a few ingredients are required, all mixed up, then formed by hand into “carrots.” It’s just like playing with play-dough, y’all. Easy and fun! You can’t beat that.
Easy + Fun = Good Times in the Kitchen
I first made these years ago during Easter when my children were very young after discovering the recipe in my Aunt’s cookbook. I’ve adapted the recipe slightly since, using the spices I have on hand. Next time (as long as I know young children won’t be eating it) I’ll going to spice things up a bit or two with a touch of cayenne pepper.
- You could certainly use any cheese spread, or cheese ball recipe that would hold a shape for this too.
- I used reduced fat cream cheese, but use what you prefer.
- Don’t try to use the pre-shredded cheese. For the cheese mixture to come together it really needs to be soft, and pre-shredded cheese sometimes has a hardness or funky coating that would make a weird texture in this.
- 3 ounces, weight cream cheese (I used a reduced fat, but use what you like)
- 6 ounces, weight cheddar cheese, finely shredded
- ¼ teaspoon paprika
- ⅛ teaspoon onion powder
- ⅛ teaspoon celery salt
- ⅛ teaspoon granulated garlic (or garlic powder)
- a few sprigs of fresh parsley
- Using a fork combine all the ingredients together until somewhat combined, then using your hands (clean hands!) work the cheese mixture to combine more thoroughly until smooth.
- Divide the cheese mixture into 5-6 sections (or however many “carrots” you want to create). Using your hands form carrots shapes.
- Add details to cheese carrots with a knife.
- Arrange cheese carrots on platter. Add sprigs of parsley to create carrot tops.
- Cover and refrigerate until ready to serve.
- Serve with crackers or crudités.