 | | Carrot-cheese Ball |
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1 1/2 c. shredded carrots (3 to 4 lg. carrots)
1 (8 oz.) pkg. Neufchatel cheese, softened
2 c. (8 oz.) shredded low-fat cheddar cheese
2 lg. cloves garlic, minced
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
3 to 4 tbsp. fresh parsley, chopped |
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| Instructions |
| Press carrots between paper towels to remove excess moisture; set aside. Combine Neufchatel cheese and cheddar cheese in a medium bowl; stir well. Add carrots and garlic; stir well. Cover and chill 1 hour. These ingredients may also be combined in a food processor and mixed. Shape cheese mixture into a ball; roll in parsley. Wrap in wax paper and chill at least 1 hour. |
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