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Antipasto Cream Cheese

  • Author: Stacie and Meghan
  • Yield: 24 ounces, about 24 servings 1x


A flavorful sandwich spread that’s great on it’s own, paired with turkey or veggies, and even thinned into a creamy pasta sauce. 



1/2 cup roasted red peppers, roughly chopped

1/2 cup pitted green olives, roughly chopped

1 tablespoon dill pickle relish, you can substitute finely chopped dill pickles

2 cloves of garlic, roughly chopped 

1 green onion, roughly chopped

1 teaspoon Italian seasoning 

1/2 teaspoon kosher salt 

2 8-ounce packages cream cheese, softened


1. In the bowl of a food processor, combine the peppers, olives, relish, garlic, green onion, Italian seasoning, and salt; pulse 4 to 6 times to finely chop all the mix in’s. Add the cream cheese a pulse 6 to 8 times until the mixture is well combined. Store the cream cheese in the fridge for up to 7 days.