Carrot Cheese Dip
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
47
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Add the piquillo peppers to a food processor and puree
3
In a stand mixer, combine the cream cheese, smoked Gouda and piquillo peppers
4
Taste and season
5
If the mixture feels too loose to mold, refrigerate for 30 minutes
6
Roll the mixture into 2 balls
7
Divide the bunch of parsley into 2 parts and place on separate serving plates
8
Place each cheese ball on top of the parsley sprigs so that the parsley looks like carrot stems
9
Shape each ball of cheese into a carrot shape and top with some of the Cheddar, pushing the cheese in slightly so it stays
10
Refrigerate or serve immediately with crudite or chips