I think this is just adorable!! ;)
•1 package (3 ounces) cream cheese, softened
•2 cups (8 ounces) shredded cheddar cheese
•1/2 cup finely shredded carrot
•1/2 cup finely chopped peanuts
•2 tablespoons finely chopped onion
•1/4 teaspoon dill weed
•Fresh parsley springs
•In a small bowl, beat cream cheese and cheddar cheese for 1 minute. Add the carrot, peanuts, onion and dill; mix well.
• On a serving platter, shape mixture into an 8-in. log, tapering one end to form a carrot shape. Cover and refrigerate for 2 hours or until serving.
• Place parsley at wide end for carrot top. Serve with crackers.
Yield: 2 cups.
~~Country Woman, September/October 2001~~