Ingredients
2 packages (8 ounces each) cream cheese, softened1 cup shredded cheddar cheese1 can (2-1/4 ounces) sliced ripe olives, drained3 green onions, chopped1 jar (2 ounces) diced pimientos, drained5 teaspoons taco seasoning3/4 cup finely crushed nacho tortilla chipsCelery leavesAssorted crackers
Preparation
In a bowl, beat the cream cheese and cheddar cheese until blended. stir in the olives, onions, pimientos and taco seasoning. On a serving plate, shape mixture into a carrot shape; press crushed nacho chips onto entire surface. Place celery leaves at top of carrot. Serve with crackers.
