Easter Carrot Garden Cups

These colorful individual Easter Carrot Garden Cups are a delightful blend of savory and sweet that will brighten any Easter table. The combination of creamy herb-flecked cheese with the crunch of the breadcrumb 'soil' and fresh vegetable 'plants' creates a fun, interactive side dish that's as tasty as it is adorable.

Ingredients

• 8 oz cream cheese (softened)
• 0.25 cup sour cream
• 2 tablespoon fresh chives (finely chopped)
• 1 tablespoon fresh dill (chopped)
• 1 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup panko breadcrumbs
• 2 tablespoon butter
• 1 tablespoon olive oil
• 12 baby carrots (with tops)
• 6 small radishes (halved)
• 6 small clear plastic cups or small glass jars

Instructions

1. In a medium bowl, mix cream cheese, sour cream, chives, dill, garlic powder, salt, and pepper until smooth. Set aside.
2. In a small skillet, melt butter with olive oil over medium heat. Add panko breadcrumbs and toast until golden brown, about 3-4 minutes, stirring constantly. Remove from heat and let cool completely.
3. Trim carrot tops, leaving about 1 inch of the greens attached. Wash carrots and radishes thoroughly and pat dry.
4. Assemble the cups: Divide the cream cheese mixture evenly among the 6 clear cups or jars, filling about halfway.
5. Top each cup with toasted breadcrumbs to create the 'soil' layer.
6. Insert 2 baby carrots (tops up) into each cup, pushing them partially into the cheese mixture so they stand upright.
7. Place a radish half next to the carrots in each cup, cut side down, pressing slightly into the 'soil'.
8. Refrigerate until ready to serve (can be made up to 4 hours ahead).

Notes