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    CARROT CHEESE BALL


    Source of Recipe


    Aunt Saunny

    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.
 

 

 

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