Easter Carrot Cheese Log

Using a food chopper, mince the ripe olives and manzanilla olives. In a medium bowl, add the cream cheese, cheddar cheese, minced olives and taco seasoning.

Using a hand mixer set to low, combine ingredients. Increase speed to medium and mix well to incorporate all ingredients.

On a flat serving plate, using a silicone bowl scraper, shape the cheese mixture to form a carrot shape, approximately 2 inches deep.

Press shredded cheddar cheese on the top and all sides to cover the carrot-shaped cheese.

With a napkin or paper towel, pat dry the parsley then insert the stems into the top of the carrot.

Using a damp napkin, remove excess cheese from the plate before serving.

Cover with plastic wrap and refrigerate for at least 2 hours.

Serve with crackers, pita chips or toast.