Carrot-Shaped Cheese Ball

Serve on its own with toasted baguette slices and crackers, or add crudites, olives, pickles or a selection of sliced charcuterie meats and sausages. Just about anything goes.

Ingredients

2 8oz packages of cream cheese, softened
2 cups shredded old cheddar cheese, divided in half
2 tbsp Parmesan or Asiago cheese, grated
2 tbsp sour cream
2 tbsp red bell pepper, finely chopped
3 tbsp scallion, finely chopped
2 tsp fresh lemon juice
1 tsp Worchestershire sauce
1 tsp Old Bay spice
Hot sauce of your choice, couple of dashes
pinch of salt and pepper
fresh dill or parsley for carrot top garnish

Instructions

In a medium-sized bowl, combine the cream cheese and 1 cup of shredded cheddar cheese. Add the remaining ingredients, then taste and adjust seasonings as needed.
On a large platter, place cheese ball mixture and with hands mold into a carrot shape. Cover with the remaining 1 cup of shredded cheddar, patting down to make it stick. Grate and add a little more if needed. Refrigerate for a couple of hours or overnight.
30 minutes before you are ready to serve, take the cheese ball out of the refrigerator. Add herbs as a carrot top and serve with crostini and/or an assortment of crackers.