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Carrot Cheese Ball
1 1/2 cups shredded carrots (3 to 4 large carrots)
8 ounces cream cheese, softened
2 cups (8 ounces) shredded Cheddar cheese
2 large cloves garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
3 to 4 tablespoons fresh parsley, chopped
Press carrots between paper towels to remove excess moisture; set aside.
Combine cream cheese and Cheddar cheese in a medium bowl; stir well.
Add carrots and garlic; stir well.
Cover and chill for 1 hour.
Shape cheese mixture into a ball; roll in parsley.
Wrap in wax paper, and chill for at least 1 hour.
Yield: 6 servings
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