Carrot Cheese Dip

1. 1

   Add the piquillo peppers to a food processor and puree.

2. 2

   In a stand mixer, combine the cream cheese, smoked Gouda and piquillo peppers.

3. 3

   Taste and season.

4. 4

   If the mixture feels too loose to mold, refrigerate for 30 minutes.

5. 5

   Roll the mixture into 2 balls.

6. 6

   Divide the bunch of parsley into 2 parts and place on separate serving plates.

7. 7

   Place each cheese ball on top of the parsley sprigs so that the parsley looks like carrot stems.

8. 8

   Shape each ball of cheese into a carrot shape and top with some of the Cheddar, pushing the cheese in slightly so it stays.

9. 9

   Refrigerate or serve immediately with crudite or chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.