Easter Carrot Cheeseball Recipe

Introduction

This Easter Carrot Cheeseball is a festive and flavorful appetizer that’s perfect for gatherings. Creamy, cheesy, and shaped like a bright carrot, it’s sure to be a conversation starter and a crowd-pleaser.

Ingredients

• 2 bars (8 oz each) cream cheese, softened
• 2½ cups finely shredded medium or sharp cheddar cheese, divided
• ½ cup thinly sliced green onion
• ¼ cup bacon bits or crumbles
• 4 teaspoons everything bagel seasoning
• 1 teaspoon Worcestershire sauce
• 1 bunch fresh curly parsley

Instructions

1. Step 1: In a mixing bowl, combine the softened cream cheese bars with 1 cup of the shredded cheddar cheese. Stir thoroughly until well blended, ensuring the cream cheese is soft to avoid lumps. If needed, soften cream cheese by leaving it at room temperature for up to 2 hours or microwaving unwrapped for 40-45 seconds.
2. Step 2: Add the sliced green onion, bacon bits, everything bagel seasoning, and Worcestershire sauce to the mixture. Stir well to combine all ingredients evenly.
3. Step 3: Place a piece of plastic wrap on the countertop and drop the cream cheese mixture onto it. Use the plastic wrap to shape and mold the mixture into a carrot shape, wider at the top and narrower at the bottom. Wrap it tightly and refrigerate for at least 1 hour, or up to 24 hours.
4. Step 4: Remove the cheeseball from the fridge, unwrap it, and place it on a serving platter.
5. Step 5: Insert about 10-12 stems of curly parsley into the wide top of the cheeseball to resemble carrot greens. Press the remaining 1½ cups of shredded cheddar around the top and sides to cover any exposed cream cheese.
6. Step 6: Serve chilled with a selection of crackers and fresh veggie sticks for dipping.

Tips & Variations

• For a milder flavor, use mild cheddar instead of sharp cheddar cheese.
• Try adding finely chopped nuts like pecans or walnuts for extra texture.
• Use colored bell pepper strips instead of parsley for a different look and crunch.
• If you prefer a vegetarian version, omit the bacon bits and add extra seasoning or smoked paprika for depth.

Storage

Store the cheeseball tightly wrapped in plastic wrap in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 15 minutes for easier spreading. Leftovers can be enjoyed the next day, but the parsley may wilt, so add fresh parsley when serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheeseball ahead of time?

Yes, this cheeseball can be made up to 24 hours in advance. Just keep it wrapped and refrigerated until ready to serve.

What can I serve with the cheeseball?

This cheeseball pairs well with an assortment of crackers, pita chips, and fresh vegetable sticks like carrots, celery, and bell peppers.

Easter Carrot Cheeseball Recipe

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★★★★★

4.7 from 59 reviews

• Author: Naomi
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Diet: Low Salt

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Description

This festive Easter Carrot Cheeseball is a delightful and creative appetizer perfect for holiday gatherings. Made with creamy softened cream cheese, sharp cheddar, and savory seasonings, it’s molded into a charming carrot shape and adorned with fresh parsley ‘greens’ for a seasonal touch. Serve chilled with crackers or vegetable sticks for a crowd-pleasing starter that’s both fun and flavorful.

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Ingredients

Scale 1x2x3x

Cheeseball Base

• 2 bars (8 oz each) cream cheese, softened
• 1 cup finely shredded medium or sharp cheddar cheese
• 1/2 cup thinly sliced green onion
• 1/4 cup bacon bits or crumbles
• 4 teaspoons everything bagel seasoning
• 1 teaspoon Worcestershire sauce

Decoration

• 1½ cups finely shredded medium or sharp cheddar cheese
• 1 bunch fresh curly parsley

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Instructions

1. Soften and Combine Cream Cheese and Cheese: In a mixing bowl, add the softened cream cheese bars and 1 cup of the finely shredded cheese. Stir together until fully combined and smooth. Ensure the cream cheese is well softened by leaving it at room temperature for no more than 2 hours or microwaving unwrapped for 40-45 seconds. This prevents lumps and ensures easy mixing.
2. Add Flavorings: Mix in the thinly sliced green onion, bacon bits, everything bagel seasoning, and Worcestershire sauce thoroughly until all ingredients are evenly distributed within the cream cheese mixture.
3. Shape the Cheeseball: Lay a sheet of plastic wrap onto the countertop and spoon the cream cheese mixture onto it. Using the plastic wrap, mold the mixture into a carrot shape—wider at the top and tapering towards the bottom. Wrap tightly and refrigerate for at least 1 hour or up to 24 hours to firm up.
4. Prepare for Serving: Remove the cheeseball from the refrigerator, unwrap it, and place it on a serving platter.
5. Add Parsley Greens and Cheese Coating: Insert about 10-12 curly parsley stem pieces into the wider end of the cheeseball to simulate carrot greens. Press the remaining 1½ cups of shredded cheddar cheese around the entire surface of the cheeseball, covering it completely for a vibrant, textured finish.
6. Serve: Keep the cheeseball chilled and serve with an assortment of crackers and fresh vegetable sticks for dipping.

Notes

• For best results, ensure the cream cheese is softened before mixing to avoid lumps.
• Customize the cheese type according to preference; sharp cheddar adds more tanginess.
• This cheeseball can be refrigerated up to 24 hours before serving, making it ideal for advance preparation.
• Use fresh parsley for the ‘carrot greens’ to maintain a bright and fresh look.
• Serve with a variety of crackers and veggie sticks like carrot sticks, celery, and cucumber slices for variety.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Appetizer
• Method: No-Cook
• Cuisine: American

Keywords: Easter appetizer, cheeseball recipe, carrot shaped cheeseball, holiday snack, party appetizer, cream cheese appetizer