Ranch Carrot Cheese Ball for Easter
This adorable carrot cheese ball for Easter is full of ranch and freshly-grated cheddar cheese - making for the perfect Easter appetizer!
Servings: 16 servings
Calories: 201kcal
Cost: $10
Ingredients
- 16 oz Cream cheese softened
- ¼ cup Sour cream
- 3 cups Cheddar cheese shredded
- ¼ cup Green onions chopped
- 1 tsp Sriracha
- 1 oz Ranch dressing dry seasoning
- Curly parsley fresh; about 1/3 bundle
- Dippers crackers, veggies, chips, etc.
Instructions
Make the Cream Cheese Base
- In a medium mixing bowl, add cream cheese, sour cream, one cup of cheddar, green onions, dry ranch seasoning, and Sriracha.
- Mix with an electric mixer until mixture is smooth.
- Put cream cheese mixture on a sheet of wax paper or parchment paper.
- Shape cream cheese ball into a carrot shape - with the top wide; tapering the rest of the carrot into a long and narrow shape (like a carrot).
- Wrap tightly with the wax paper and refrigerate from 3 hours to overnight.
Add Cheese and Parsley Toppings
- Place chilled cheese ball on a serving platter of choice and cover with remaining two cups of shredded cheddar cheese. All bare spots of the cheese ball should be covered with the cheese.
- Trim the parsley stems to about two inches. Place parsley at the top of the carrot with stems pressed into the cheese so you can't see the "roots."
- Serve with dippers. Enjoy!
Nutrition
Serving: 1serving | Calories: 201kcal | Carbohydrates: 2g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 252mg | Potassium: 64mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 632IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 0.1mg