Easter Carrot Cheese Ball
This easy carrot shaped cheese ball is the perfect appetizer for Easter celebrations! It is perfect for Easter parties, brunches or as a tasty centerpiece!
You can’t go wrong with this simple Easter appetizer. It is full of flavor and it’s so easy to make. It can be served with a variety of chips, crackers and veggies so everyone can have their favorite snack to dip! It can also be made ahead so it is great for parties or potlucks!
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Tips & FAQ for this Easter Carrot Cheeseball
What to serve with this cheese ball–
This easy Easter appetizer is always a hit, and one of the reasons everyone loves it is because it can be served with so many things! We love to serve it with a variety of crackers, pretzels and chips. It is great with pita chips or bagel chips because they are a little thicker. It is also delicious with chopped veggies like baby carrots, cucumbers and sliced peppers.
Can I make this ahead of time?
Absolutely! This is great for any Easter gathering because you can have it ready to go when your party starts. This cheese ball can be made 2-3 days ahead of time. Wrap it tightly with plastic wrap and keep it refrigerated until you’re ready to serve.
How to store this cheese ball-
Store any leftover cheese ball refrigerated in an airtight container. You can wrap leftovers in plastic wrap or put it in a container.
Tips for making this Easter carrot cheese ball-
- Make sure your cream cheese is softened– room temperature, softened cream cheese is much easier to work with and helps all of the ingredients in the cream cheese mixture blend together well.
- Finely chop your ingredients– Make sure to thinly slice your green onions and chop your bacon finely. The smaller pieces help everything to distribute evenly so that you get all the flavor in each bite.
- Use finely shredded cheese- Any shredded cheese will work for this, but the finely shredded cheese works best. It coats the cheese ball better and it looks nice.
Ingredients for this Carrot Cheese Ball Appetizer
16 oz (2 bricks) Cream Cheese, softened
1/2 Cup Finely Sliced Green Onions
1 Cup Bacon Pieces
1 packet of Dry Ranch Dressing Mix
1 tsp. Worcestershire sauce
3 Cups Finely Shredded Cheddar Cheese, divided
Fresh Parsley or Cilantro for the carrot’s green top
How to Make this Easter Cheese Ball Recipe
Place softened cream cheese, green onions, bacon, ranch seasoning, Worcestershire, and 1 1/2 cups shredded cheese in a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment.
Using an electric mixer on low or a wooden spoon mix until all of the ingredients are well incorporated.
Place a piece of parchment paper or wax paper on a clean surface and scoop the cheese mixture into the center of it.
Using clean hands or the sides of the parchment paper gently pat the cheese ball mixture into a carrot shape .
Press the remaining 1 1/2 cup of shredded cheese into the sides and on top of the cheeseball. Cover loosely with plastic wrap and refrigerate for 2 hours or until ready to serve.
When ready to serve place a bunch of parsley, flat leaf parsley or cilantro on a platter to create the carrot top. Place the cheeseball on the ends of the stems to complete the carrot.
Allow the carrot cheeseball to come to room temperature and soften for at least 15 minutes before serving.
If there are any bare spots in the cheese ball press additional shredded cheddar on it to cover them before serving.
Serve with your favorite crackers, chips or veggies.
Easter Carrot Cheeseball
Ingredients
- 16 oz 2 bricks Cream Cheese, softened
- 1/2 Cup Finely Sliced Green Onions
- 1 Cup Bacon Pieces
- 1 packet of Dry Ranch Dressing Mix
- 1 tsp. Worcestershire sauce
- 3 Cups Finely Shredded Cheddar Cheese divided
- Fresh Parsley or Cilantro for the carrot’s green top
Instructions
- Place softened cream cheese, green onions, bacon, ranch seasoning, Worcestershire, and 1 1/2 cups shredded cheese in a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment.
- Using an electric mixer on low or a wooden spoon mix until all of the ingredients are well incorporated.
- Place a piece of parchment paper or wax paper on a clean surface and scoop the cheese mixture into the center of it.
- Using clean hands or the sides of the parchment paper gently pat the cheese ball mixture into a carrot shape .
- Press the remaining 1 1/2 cup of shredded cheese into the sides and on top of the cheeseball. Cover loosely with plastic wrap and refrigerate for 2 hours or until ready to serve.
- When ready to serve place a bunch of parsley, flat leaf parsley or cilantro on a platter to create the carrot top. Place the cheeseball on the ends of the stems to complete the carrot.
- Allow the carrot cheeseball to come to room temperature and soften for at least 15 minutes before serving.
- If there are any bare spots in the cheese ball press additional shredded cheddar on it to cover them before serving.
- Serve with your favorite crackers, chips or veggies.
