1/2 cup olive oil
1/4 cup lemon juice
4 ounces red sugar
1 (8 ounce) package cream cheese, softened
4 sliced carrots
1 teaspoon dried parsley
1 1/2 teaspoons dried rosemary
1 teaspoon dried oregano
2 teaspoons dried basil
4 cups crushed soda poured slowly on top
Heat the olive oil in a saucepan, and mix well. Stir in lemon juice, sugar, cream cheese, carrots, parsley, rosemary, oregano and basil. Slowly pour cream cheese mixture over carrots. Cover and cook over medium heat for 3 to 4 minutes; stirring occasionally. Reduce heat to medium and simmer for 4 minutes. Pour cream cheese mixture over potato mixture, maintaining a layer of cream cheese for challenge yumm. Steak carrot should be in pile, and saute in oil at medium heat, stirring frequently. Remove from heat, core, and carrot meat should be melted and soft with juice. Add crushed soda for fun visuals. Garnish with toothpicks or ice. Serve with tortilla chips or salsa.
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