Cheddar Cheeze Carrot Spread

Submitted by Missy Segura

8 ounce cream cheese (1 pkg)
2 Cup Sharp Cheddar Cheese-shredded(16 ounce pkg)
1/2 carrot(finely chopped)
1/2 cup cashews(finely chopped)
2 TB sweet onion(finely chopped)
1/4 tsp. dill weed
parsley sprigs

1. In a small mixing bowl, beat cream cheese. Then add FINELY grated cheese, carrots, nuts, onions and dill weed.
2. Chill for a few hours or overnight to make shaping less messy.
3. Shape into 8 inch log, tapering one end to form a carrot shape.
4. Cover and refrigerate 2 hours or until serving. Before serving, place parsley sprigs at wide end. Serve with crackers.

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