Easter Cheese Ball

2 pkg. (8 oz.) Cream Cheese, softened
4 slices cooked Bacon, crumbled
1/2 tsp garlic salt
1 TB Worcestershire Sauce
2 cups Finely Shredded Mild Cheddar Cheese, divided
1 bunch of parsley

1. 1. Place cream cheese, bacon, garlic salt, Worcestershire sauce and 1 cup of shredded cheese into a mixing bowl.
2. Blend together . Refrigerate for 30 mins.
3. Using parchment or wax paper, form cheese mixture into a carrot shape.
4. Cover with the remaining shredded cheese.
5. Top with a bunch of parsley, slightly pushing it into the cheese ball.
6. Serve with veggies, crackers or pretzels!

Hot Crab Dip

                                                                                                                                                               
2 teaspoons Extra Virgin Olive Oil
2 Tablespoons green onions, minced
1 (8 ounce) package cream cheese, room temperature
1/3 cup mayonnaise (I used Miracle Whip)
1/3 cup sour cream
1/3 cup parmesan cheese
2 Tablespoons fresh chives, minced
1 Tablespoon fresh dill, minced
2 Tablespoons lemon juice
1/4 teaspoon salt
1 pound shelled lump crab meat (this is the good crab meat, not the imitation kind)
1/3 cup parmesan cheese to sprinkle on top
Serve with baguette slices or crackers
    Preheat oven to 425 degrees.
    Spray a 9x9 inch baking pan with cooking spray and set aside.
    In a small pan add olive oil and green onions. Sauté over medium-high heat until the onions are softened and then remove them from the heat.
    Beat together green onions, cream cheese, mayonnaise, sour cream, 1/3 cup parmesan cheese, chives, dill, lemon juice, and salt until well combined and creamy. Fold in crab meat.
    Spread crab mixture evenly into prepared baking dish and sprinkle with remaining 1/3 cup parmesan cheese.
    Bake for 20-30 minutes until lightly brown and cheese is melted on top.
    Serve with baguette or crackers.