Description
- A thick, savory cream cheese spread with olives, pickled peppers, Parmesan, garlic, and herbs.
Servings: 8
Yield: Roughly 1¾–2 cups
Prep: 15 minutes
Chill: At least 30 minutes
Total: About 45 minutes, plus softening if needed
Ingredients
Scale
- 8 ounces block cream cheese, softened
- ½ cup chopped drained green olives
- ⅓ cup chopped pepperoncini, drained and patted dry
- 2 tablespoons finely chopped roasted red peppers, drained and patted dry
- 2 tablespoons finely grated Parmesan
- 1 tablespoon mayonnaise
- 1 small garlic clove, minced
- 1 tablespoon chopped parsley
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- Up to 1 teaspoon pepperoncini brine, optional
- Up to 1 tablespoon olive oil for a serving drizzle, optional
Instructions
- Soften cream cheese briefly until easy to mix. Drain, blot, and finely chop vegetables and olives.
- Beat cream cheese and mayonnaise until smooth. Mix in Parmesan.
- Fold in olives, pepperoncini, roasted peppers, garlic, parsley, Italian seasoning, and black pepper.
- Taste before adding optional brine or any extra salt. Use brine sparingly to protect the thick texture.
- Cover and refrigerate at least 30 minutes.
- Transfer a serving portion to a bowl, soften briefly if needed, and garnish with optional oil and herbs. Serve with crackers, bread, or vegetables.
Storage: Refrigerate at 40°F or below up to 3–4 days. Do not freeze for the intended texture. Keep room-temperature serving within 2 hours, or 1 hour above 90°F.
Estimated nutrition: About 125–155 calories per serving without the optional oil; a tablespoon divided over the batch adds about 15 calories per serving. Accompaniments are additional.
Texture note: Drain add-ins well, beat the base first, and add brine only after tasting.