Directions:
- In a bowl, beat the cream cheese and butter until smooth. Remove 3-1/2 cups to a small bowl; stir in pepper and set aside. Fold olives into the remaining cream cheese mixture. Spread evenly over the bottom of a 9-in. springform pan; set aside.
- In another large bowl, beat cheddar cheese, cider and paprika on low speed for 1 minute. Beat on high until almost smooth. Spread half over olive layer. Top with peppered cheese mixture. Top with remaining cheddar mixture. Cover with plastic wrap; refrigerate for 6 hours or until firm.
- Place on serving plate and remove sides of pan. Press pecans into top; garnish with additional olives or grapes if desired. Serve with crackers. Yield: 24-30 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.83 Kcal (749 kJ) | ||
| Calories from fat | 163.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.2g | 28% | |
|---|---|---|---|
| Cholesterol | 30.92mg | 10% | |
| Sodium | 62mg | 3% | |
| Potassium | 70.47mg | 1% | |
| Total Carbs | 2.99g | 1% | |
| Sugars | 1.4g | 6% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 2.69g | 5% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 49.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 421.03 Kcal (1763 kJ) | ||
| Calories from fat | 385.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.86g | 28% | |
|---|---|---|---|
| Cholesterol | 72.8mg | 10% | |
| Sodium | 145.98mg | 3% | |
| Potassium | 165.91mg | 1% | |
| Total Carbs | 7.04g | 1% | |
| Sugars | 3.29g | 6% | |
| Dietary Fiber | 2.38g | 4% | |
| Protein | 6.33g | 5% | |
| Vitamin C | 0.5mg | 0% | |
| Vitamin A | 0.5mg | 6% | |
| Iron | 0.8mg | 2% | |
| Calcium | 116.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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