Italian Olive Cheese Spread (Printable Version)
Creamy blend of Italian cheeses, briny olives, and fresh herbs ready in 10 minutes.
# What You Need:
→ Cheeses
01 - 4.2 oz cream cheese, softened to room temperature
02 - 3.5 oz ricotta cheese
03 - 2.1 oz grated Parmesan cheese
→ Olives & Vegetables
04 - 3.5 oz mixed Italian olives (green and black), pitted and finely chopped
05 - 1 small garlic clove, minced
06 - 2 tbsp sun-dried tomatoes, finely chopped
07 - 2 tbsp roasted red peppers, finely chopped (optional)
→ Herbs & Seasonings
08 - 2 tbsp extra virgin olive oil
09 - 2 tbsp fresh basil, finely chopped
10 - 1 tbsp fresh parsley, finely chopped
11 - 1/2 tsp dried oregano
12 - 1/4 tsp freshly ground black pepper
13 - Salt to taste
# How To Make It:
01 - In a medium mixing bowl, combine the cream cheese, ricotta, and grated Parmesan. Stir vigorously until the mixture is smooth and free of lumps.
02 - Gently fold the chopped olives, sun-dried tomatoes, minced garlic, and roasted red peppers into the cheese mixture until evenly distributed.
03 - Pour in the olive oil, then add the fresh basil, parsley, dried oregano, black pepper, and a pinch of salt. Stir thoroughly until all ingredients are fully incorporated and the spread is uniform in texture.
04 - Transfer the spread to a serving dish and refrigerate for at least 30 minutes to allow the flavors to meld together.
05 - Present with toasted baguette slices, crackers, or fresh vegetable sticks for dipping.
# Helpful Hints:
01 -
- Zero cooking means you can pull this together while your guests are literally walking through the door.
- The combination of creamy cheese and briny olives hits that addictive salty rich spot nothing else quite manages.
- It tastes even better after resting in the fridge so you can make it hours ahead and forget about it.
02 -
- Do not skip the chilling step because the flavors transform dramatically in those thirty minutes of quiet time.
- If your cream cheese is cold it will leave unpleasant lumps no matter how hard you stir so patience at room temperature pays off.
03 -
- Chop the olives and sun-dried tomatoes to roughly the same size so every bite delivers balanced flavor instead of one overwhelming piece.
- Make a double batch and freeze half in a sealed container for up to a month because having this ready in the fridge is like having a secret weapon for unexpected guests.