Ingredients
- Cream cheese, softened: 8 ounces
- Salami, finely chopped: 1/2 cup
- Provolone cheese, shredded: 1/2 cup
- Black olives, pitted and chopped: 1/4 cup
- Sun-dried tomatoes in oil, drained and chopped: 1/4 cup
- Fresh basil, chopped: 2 tablespoons
- Garlic powder: 1/2 teaspoon
- Italian seasoning: 1/2 teaspoon
Instructions
- Step 1: In a medium bowl, combine the softened cream cheese, chopped salami, shredded provolone, chopped black olives, and chopped sun-dried tomatoes.
- Step 2: Add the chopped fresh basil, garlic powder, and Italian seasoning to the mixture.
- Step 3: Mix all ingredients thoroughly until well combined.
- Step 4: Place a large piece of plastic wrap on a flat surface. Spoon the cream cheese mixture onto the plastic wrap and shape it into a log approximately 8 inches long.
- Step 5: Wrap the log tightly in the plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the log to firm up.
- Step 6: Before serving, remove the plastic wrap and place the cream cheese log on a serving platter. Serve with crackers, baguette slices, or vegetables for dipping.
Notes
- Store leftovers tightly wrapped in the refrigerator for up to 3 days, but its flavors are best enjoyed within the first 24 hours.
- This cream cheese log is best served cold, so reheating isn't necessary or recommended.
- Serve with an assortment of crusty bread, rosemary crackers, and crisp bell pepper strips for a delightful textural contrast.
- For an even more vibrant flavor, use high-quality sun-dried tomatoes packed in herbs and be generous with the fresh basil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American