- 1 (2.25 ounce) can sliced black olives, rinsed and drained
- 2 ounces pimento-stuffed green olives, rinsed and drained
- 2 (8 ounce) packages cream cheese, at room temperature
- 4 ounces finely shredded sharp Cheddar cheese
- 2 teaspoons mild taco seasoning mix
- 10 sprigs fresh parsley, stems cut to 2 inches long
- 2 ounces shredded sharp Cheddar cheese, or as needed
- Chop black olives and green olives in a food processor or a food chopper.
- Mix cream cheese, 4 ounces Cheddar cheese, chopped olives, and taco seasoning together in a bowl using an electric mixer on low speed. Increase speed to medium and mix until well combined.
- Transfer cheese mixture to a flat serving plate. Shape cheese mixture into a 2-inch-thick carrot shape using a silicone bowl scraper. Press 2 ounces Cheddar cheese over the entire “carrot”. Insert parsley sprigs into the top of the “carrot”. Remove excess cheese from the plate using a damp napkin. Cover with plastic wrap and refrigerate for at least 2 hours.