Directions:
- In a food processor, combine cream cheese (reserve a spoonful for hat), 1/2 cup Monterey Jack, garlic, and salt and pepper to taste. Freeze until firm, 30 minutes.
- Shape mixture into 3 balls; roll balls in remaining Monterey Jack. Freeze until firm, about 1 hour.
- Just before serving, stack balls; secure with toothpicks. Use vegetable peeler to shave celery scarf; pin with clove. Cut bread into 1- and 1 1/2-inch rounds; glue hat together with cream cheese, then secure with toothpick. Punch dots from olives with plain round pastry tips, and cut end off carrot; press in place. Serve with crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.18 Kcal (1512 kJ) | ||
| Calories from fat | 293.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.59g | 50% | |
|---|---|---|---|
| Cholesterol | 101.84mg | 34% | |
| Sodium | 426.21mg | 18% | |
| Potassium | 136.47mg | 3% | |
| Total Carbs | 3.07g | 1% | |
| Sugars | 2.31g | 9% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 14.15g | 28% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.4mg | 15% | |
| Calcium | 392.2mg | 39% | |
| Amount Per 100 g | |||
| Calories | 330.07 Kcal (1382 kJ) | ||
| Calories from fat | 268.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.78g | 50% | |
|---|---|---|---|
| Cholesterol | 93.07mg | 34% | |
| Sodium | 389.5mg | 18% | |
| Potassium | 124.71mg | 3% | |
| Total Carbs | 2.81g | 1% | |
| Sugars | 2.11g | 9% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 12.93g | 28% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.4mg | 15% | |
| Calcium | 358.4mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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