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Easter Carrot Cheese Log

Montillo Italian Foods

"No carrots are in it, but this eye-catching appetizer was a big hit this Easter (2015). Not too salty and not too spicy... just right! And for me the hostess, it was quick and easy to make - an extra bonus! Serve with crackers, pita chips, or toast. Create your own shape to accent your next holiday or special occasion table."
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2 h 15 m servings 208 cals
Original recipe yields 12 servings

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  • Prep

  • Ready In

  1. Chop black olives and green olives in a food processor or a food chopper.
  2. Mix cream cheese, 4 ounces Cheddar cheese, chopped olives, and taco seasoning together in a bowl using an electric mixer on low speed. Increase speed to medium and mix until well combined.
  3. Transfer cheese mixture to a flat serving plate. Shape cheese mixture into a 2-inch-thick carrot shape using a silicone bowl scraper. Press 2 ounces Cheddar cheese over the entire "carrot". Insert parsley sprigs into the top of the "carrot". Remove excess cheese from the plate using a damp napkin. Cover with plastic wrap and refrigerate for at least 2 hours.

Nutrition Facts

Per Serving: 208 calories; 19 g fat; 3.4 g carbohydrates; 7.1 g protein; 56 mg cholesterol; 390 mg sodium. Full nutrition

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Read all reviews 2
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This was fun! I made as written and even though I'm not quite sure the green olives fit in the dish, I liked them.

Sorry but this spread tasted terrible. The taco seasoning is just not the right combo with the other ingredients. Too salty all around. Fewer olives, maybe a season salt or garlic salt instead?