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Nacho Cat Recipe

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This recipe for Nacho Cat, by , is from Give Us This Day Our Daily Bread, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kaley Swartz-Brown


16 ounces cream cheese, softened
1 1/2 cups shredded sharp cheddar cheese, preferably orange
1 tablespoon minced onion
1 jalapeño, cored, seeded, and chopped
1 tablespoon tomato salsa
2 teaspoons ground cumin
Pinch coarse salt
1 carrot
2 nacho cheese tortilla chips
1 pitted black olive
fresh chives, for decorating
Tortilla chips or crackers

Using a stand mixer or a bowl and a spatula, mix together the cream cheese, cheddar, onion, jalapeño, salsa, cumin, and salt until combined. Form the mixture into a ball, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
While the mixture is chilling, peel strips from the carrot to use as “stripes” on the cat and set aside. Peel the carrot until you reach the middle. Remove any bits of carrot sticking to the core of the carrot and reserve for the cat’s tail.
Before serving, unwrap the cheese ball and break off a 3-ounce portion (about the size of a golf ball), roll into a ball, and set aside; this will be the cat’s head. Form the remaining cheese mixture into an egg shape, and place on a plate. Arrange the reserved carrot strips on the egg shape to make the stripes. Attach the reserved carrot to the back of the cat for the tail. Place the reserved golf ball–sized cheese ball on top of the cat to make the head. Stick the chips in for the cat’s ears. Cut the olive into eyes and a mouth and arrange on the cat’s face. Finish with pieces of chives for the cat’s whiskers.
Serve with crackers.

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