Holiday Olive & Pepper Cheese Log

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Holiday Olive & Pepper Cheese Log

A festive, creamy, savory cheese log packed with olives, sharp cheddar, and holiday charm! Perfect for Christmas parties, potlucks, or as a quick make-ahead appetizer. It comes together in minutes and tastes even better after chilling. This Holiday Olive & Pepper Cheese Log is tangy, creamy, and beautifully salty from the olives. The sharp cheddar adds depth while the red peppers bring a pop of color and sweetness. The texture is smooth, spreadable, and absolutely perfect for a holiday appetizer board.

Ingredients:

  • 2 (8 oz) blocks cream cheese, softened

  • 1 cup sharp white cheddar cheese, shredded

  • 1/2 cup green olives, chopped

  • 1/3 cup roasted red peppers or pimentos, chopped

  • 1–2 green onions, finely sliced

  • 1 teaspoon garlic powder

  • 1/2 teaspoon black pepper

  • 1 tablespoon fresh parsley, chopped (optional)

  • 1/3 cup chopped pecans or walnuts (optional for coating)

  • Plastic wrap (for shaping)

Instructions:

1. Prep the Base

In a large bowl, add softened cream cheese and shredded white cheddar. Use a spatula or hand mixer to blend until smooth and creamy.

2. Add the Flavor Mix-Ins

Fold in:

  • chopped green olives

  • chopped roasted red peppers

  • green onions

  • garlic powder

  • black pepper

  • parsley (optional)

Mix until everything is evenly distributed.

3. Shape the Cheese Log

Place a piece of plastic wrap on the counter. Spoon the mixture into the center.
Use the wrap to roll and shape into a log (or ball).

4. Add Optional Coating

Spread chopped nuts (or extra parsley) on a plate and roll the cheese log over it to coat.

5. Chill

Refrigerate for 2–4 hours minimum for the flavors to develop.
Overnight is even better.

6. Serve

Serve with crackers, toasted baguette, pretzels, or veggie sticks.

Notes:

  • Make sure the cream cheese is fully softened for easy mixing.

  • Use paper towels to dry olives and peppers so the log doesn’t become wet.

  • If the mixture is too soft, chill for 10 minutes before shaping.

  • For a smoother texture, use a hand mixer; for a chunkier texture, mix by hand.

 Tips:

  • Chill longer for firmer slicing.

  • Coat with nuts, fresh herbs, or crushed crackers for extra texture.

  • Double the recipe if serving a large crowd.

  • Use full-fat cream cheese for best consistency.

  • Add 1–2 tbsp olive brine to make it extra tangy (optional).

Variations:

1. Spicy Version

Add diced jalapeños or 1 tsp crushed red pepper flakes.

2. Mediterranean Style

Add chopped sun-dried tomatoes, basil, and kalamata olives.

3. Ranch-Style Cheese Log

Add ranch powder + bacon bits + chives.

4. Smoked Cheddar Version

Replace sharp cheddar with smoked cheddar for a richer flavor.

5. Nut-Free Version

Skip the nut coating and roll in parsley or crushed crackers.

Nutritional Info (Approx. per serving – based on 12 servings)

  • Calories: 180

  • Fat: 16g

  • Protein: 5g

  • Carbs: 3g

  • Sodium: 280mg

  • Sugars: 1g

(Values vary based on ingredients used.)

Q/A

Q: How long can the cheese log stay in the fridge?

A: Up to 5 days stored in an airtight container.

Q: Can I freeze it?

A: Yes! Wrap tightly and freeze up to 1 month. Thaw in fridge before serving.

Q: Can I make this a cheese ball instead?

A: Absolutely — shape into a ball and roll in nuts or herbs.

Q: What can I serve it with?

A: Crackers, toasted bread, pretzels, celery, cucumbers, or pita chips.

Q: Can I make it dairy-free?

A: Yes — use vegan cream cheese + plant-based cheddar shreds.

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