Italian Cheese Snack Log (Print Version)

# Ingredients:

→ Cheese Mix

01 - 500g (16 oz) cream cheese, softened until spreadable
02 - 1/3 cup sour cream (makes it smoother and easy to spread)
03 - 2 cups grated sharp cheddar or any other bold cheese flavor

→ Seasoning & Herbs

04 - 1 teaspoon red chili flakes (or adjust to taste)
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon oregano, dried
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon dried thyme (you can swap for 1 teaspoon of Italian seasoning)
09 - 1/2 teaspoon dried rosemary
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon dried basil

→ Add-ins

12 - 180g (6 oz) salami, minced into fine pieces
13 - 280g (9 oz) roasted peppers, drained and diced small
14 - 1/3 cup minced green onions (around 3-4 stalks)
15 - 3/4 cup chopped green olives

→ Toppings

16 - 1/4 cup flat-leaf parsley, finely chopped
17 - 220g (7 oz) sun-dried tomatoes in oil, coarsely chopped
18 - Rosemary sprigs for décor
19 - Serve with crackers (like Triscuits or Ritz)

# Instructions:

01 - Spray your loaf pan lightly with oil, then line it with plastic wrap. Leave enough hanging over the edges to wrap up later.
02 - Take a big mixing bowl and toss together the softened cream cheese, sour cream, seasonings, grated cheese, chopped peppers, salami, olives, and green onions. Mix well until everything's evenly combined.
03 - Sample the mix and check the flavor. Add a pinch more salt if you think it’s needed, but remember the crackers can add extra salt!
04 - Press the mixture tightly into the lined pan so there are no air spaces. Fold the plastic wrap over the top and pop it in the fridge for at least 4 hours (or longer).
05 - Flip the chilled cheese mixture onto your plate and carefully peel off the plastic wrap. Decorate with sun-dried tomatoes and their flavorful oil, sprinkle parsley on top, and add rosemary sprigs for a fancy look.
06 - Let the cheese mix sit for a bit so it softens—makes spreading it on crackers much easier. Put it out with plenty of crackers for dipping or spreading!

# Notes:

01 - You can make it ahead! It keeps nicely in the fridge for up to a week.
02 - Using spreadable cream cheese? Skip the sour cream entirely.
03 - Grating fresh cheddar works better since packaged shredded cheese doesn't mix as smoothly.

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