Carrot Cheese Dip

Directions

1. 1
   Add the piquillo peppers to a food processor and puree.
2. 2
   In a stand mixer, combine the cream cheese, smoked Gouda and piquillo peppers.
3. 3
   Taste and season.
4. 4
   If the mixture feels too loose to mold, refrigerate for 30 minutes.
5. 5
   Roll the mixture into 2 balls.
6. 6
   Divide the bunch of parsley into 2 parts and place on separate serving plates.
7. 7
   Place each cheese ball on top of the parsley sprigs so that the parsley looks like carrot stems.
8. 8
   Shape each ball of cheese into a carrot shape and top with some of the Cheddar, pushing the cheese in slightly so it stays.
9. 9
   Refrigerate or serve immediately with crudite or chips.