Holiday Cheese Log
Servings: 12 servings
Calories: 285kcal
This Holiday Cheese Log is packed with a tonne of flavourful add-ins, such as chili flakes, roasted red peppers, sun-dried tomatoes, and fresh chives. Seasoned with garlic, onion, basil, oregano, and more, this holiday appetizer is a tremendously delicious party favourite!
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Ingredients
- 16 ounces cream cheese, brick-style, softened
- 1/3 cup mayonnaise
- 2 cups cheddar cheese, shredded
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried red chili flakes
- 1/4 cup roasted red peppers, finely chopped
- 1/4 cup sun dried tomatoes, finely chopped
- 1/2 cup canned artichoke hearts, finely chopped
- 1/4 cup chives, thinly sliced
For the Topping and Garnish:
- 1 tablespoon parsley, finely chopped
- 1 tablespoon chives, thinly sliced
- fresh oregano leaves
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried red chili flakes
- 2 tablespoons oil, from the jar of sun dried tomatoes
Instructions
- Beat cream cheese until smooth.
- Add the mayonnaise and beat until just incorporated.
- Now, add the garlic powder, dried basil, dried oregano, ground black pepper, and dried red chili flakes. Beat to combine.
- Next, add the shredded cheddar cheese, roasted red peppers, artichoke hearts, chives, and sun-dried tomatoes. Use a spatula to fold into the cream cheese mixture until thoroughly mixed through. Set aside.
- Line a small loaf pan with plastic wrap, allowing the excess to hang out over the sides.
- Transfer the cheese mixture to the loaf pan, being sure to press down so that it gets into the corners. Fold the excess plastic wrap over top, laying it flat on top of the cheese.
- Refrigerate for at least 4 hours before serving.
- When ready to serve, fold the plastic wrap back and invert the loaf pan onto a serving plate. Lift the loaf pan off and carefully peel back the plastic wrap and discard it.
- Top the cheese log with fresh herbs, ground black pepper, dried red chili flakes, and drizzle over the oil from the jar of sun-dried tomatoes.
- Serve with bread and crackers.
Notes
This recipe can be made 24-48 hours in advance. Keep covered and refrigerated at all times.
Nutrition
Calories: 285kcal | Carbohydrates: 5g | Protein: 7g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 60mg | Sodium: 408mg | Potassium: 161mg | Fiber: 1g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 3mg | Calcium: 179mg | Iron: 0.5mg