Easter Bunny Cheese Ball

Ingredients

3 packages (8 ounces each) Cream Cheese, softened
18 ounces Keystone Cheese Feta, divided (3 cups)
4 tablespoons butter, softened
1/2 cup snipped fresh dill
1/2 cup minced fresh parsley
1/4 cup grated onion
1 tablespoon garlic powder
1 medium carrot, unpeeled

Bunny Face Ingredients

Thinly sliced deli ham, cut to fit inside of ears
1 small carrot, peeled
Black peppercorns
Fresh dill sprigs
Assorted fresh vegetables

Instructions

1 Beat the cream cheese, 2 cups feta and butter in a large bowl until combined. Add the dill, parsley, onion and garlic powder; beat until blended. Cover and refrigerate for at least 30 minutes.

2 Shape half of the feta mixture (about 2 1/2 cups) into a large ball for bunny body. Place on a serving platter. Shape a quarter of mixture (about 1 cup) into a small ball. Place next to body for bunny head.

3 Cut carrot into two sticks, each about 1/2-inch thick x 3-inches long. Divide the remaining feta mixture into three portions. Shape two portions around carrot sticks for ears. Press carrot sticks into bunny head, adding support for the ears. Shape the remaining portion into a ball for tail; place on bunny.

Bunny Face Instructions

1 Press ham on bunny ears. Cut carrot into a small triangle; place for nose. Arrange peppercorns for eyes and dill sprigs for whiskers. Gently pat the remaining feta over body and around face. Cover and refrigerate until serving.

2 Serve with vegetables.