Description

This Antipasto Cream Cheese Log is a quick and easy appetizer that’s bursting with flavor. The creamy cheese base is studded with tangy olives, sun-dried tomatoes, and fragrant herbs, creating a delectable dip that’s perfect for parties, holidays, or any festive occasion.

Ingredients

– 16 oz cream cheese, softened

– 1/2 cup finely chopped pitted kalamata olives

– 1/2 cup finely chopped sun-dried tomatoes

– 2 tbsp finely chopped fresh basil

– 1 tbsp finely chopped fresh oregano

– 1 tsp garlic powder

– 1/2 tsp red pepper flakes

– 1/4 tsp salt

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Instructions

1. 1. In a medium bowl, combine the softened cream cheese, chopped olives, sun-dried tomatoes, basil, oregano, garlic powder, red pepper flakes, and salt. Mix until well incorporated.

2. 2. Transfer the cheese mixture onto a sheet of parchment paper or plastic wrap. Shape the mixture into a log, about 8 inches long.

3. 3. Wrap the log tightly in the parchment or plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the log to firm up.

4. 4. Unwrap the log and place it on a serving platter. Serve with crackers, sliced baguette, or fresh vegetables.

Notes

– For a creamier texture, let the cream cheese come to room temperature before mixing.

– Adjust the amount of red pepper flakes to your desired level of spiciness.

– The log can be made up to 3 days in advance and stored in the refrigerator until ready to serve.

Prep Time: 5
Category: Dips, Boards & Drinks
Method: No-Cook
Cuisine: Italian