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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 30 |
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Found this in a TOH Holiday cookbook. Great for entertaining. Cooking time is the refrigeration time needed. Ingredients:
32 ounces cream cheese, softened |
1 cup butter, softened |
2 teaspoons black pepper, coarsely ground |
1 (5 3/4 ounce) jar stuffed green olives, chop |
32 ounces sharp cheddar cheese, shredded & at room temp |
3/4 cup apple cider, room temp |
2 1/4 teaspoons smoked paprika |
1 cup pecans, toasted |
Directions:
1. In a mixing bowl beat cream cheese and butter until smooth. Remove 3 1/2 cups into small bowl; stir in pepper and set aside. Fold in olives into remaining cream cheese mixture.
2. Spread olive cream cheese evenly over bottom of 9 inch springform pan; set aside. In a mixing bowl beat cheddar, cider and paprika on low 1 minute and then on high until smooth. Spread half over olive cream cheese layer. Top with peppered cheese. Top with remaining cheddar layer.
3. Cover with plastic wrap. Refrigerate 6 hours until firm. Remove from springform pan and place on serving plate. Press toasted pecans into top. Serve garnished with grapes if desired, with assorted crackers.
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