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Antipasto Cream Cheese: Our New Fave Sandwich Spread

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Lunch, school lunch

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As much as we love veggie cream cheese, we can’t help but play with the concept in a way that makes it easy to switch things up from time to time. Enter this recipe for our new favorite sandwich spread: Antipasto Cream Cheese! It’s packed with briny olives, sweet peppers, a little pickle brine and more for maximum flavor.

We love this easy recipe for turkey roll ups and veggie sandwiches, but it’s also great on its own (hello, the best every bagel and cream cheese lunch) and even adapted to make a creamy pasta sauce (thin it out with pasta cooking water).

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Antipasto Cream Cheese recipe | Didn't I Just Feed You podcast

Antipasto Cream Cheese

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  • 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.

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