If you’re looking for a cheese spread that’s ready to party, this Italian-inspired mozzarella cheese spread is it. Loaded with salty pimento-stuffed green olives, sweet sun-dried tomatoes, and a good sprinkle of Italian herbs, this is the kind of cheesy goodness that’s just as happy piled onto pretzels, crackers, or pita crisps as it is tucked inside a mini sandwich. And, with its cheery pop of red and green, this appetizer is basically waving its arms and shouting, “Pick me!” for your holiday snack table.

If your family is anything like ours, you probably have a whole collection of holiday traditions. Some that have been handed down for generations, and others that have seemingly popped up out of nowhere and just decided to stick around. B.O.B. Bob and I? We’ve certainly got plenty, and I swear they multiply faster than McKenna can destroy a silicone spatula. But our legendary “To-Go-Stockings” are probably one of our quirkiest and most beloved traditions. For years, we would head to my parents’ house for Christmas Day, often spending the night before. And since we never hauled our gifts to one another along for the ride, we each ended up having a stocking at home and a second, travel-ready stocking to open on Christmas morning at my parents’. To this day, you’ll spot not one, but two sets of stockings hanging in our house, even if we’re not actually going anywhere. And while our “To-Go Stockings” have slowly morphed into what could be called “Christmas Eve Stockings,” let’s be real, our original name for them will never change. It’s a tradition that’s here for good, right alongside my family’s age-old cheese spread tradition. My mom would always whip up at least one port wine cheese ball for the holidays, generously coated in chopped pecans. But since B.O.B. Bob is deathly allergic to all tree nuts, that’s one tradition he and I are more than happy to leave in the past. However, with this cheese spread, perhaps we can start our own new tradition. And, since a jar or two of green olives has often found its way into at least one of our “To-Go Stockings,” it only seems fitting. Some traditions really do create themselves.

Ingredients:

• 1/2 Cup Mayonnaise
• 1/2 Cup Sour Cream
• 1 Teaspoon Dried Basil
• 1 Teaspoon Dried Oregano
• 1/2 Teaspoon Crushed Red Pepper Flakes
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Onion Powder
• 1/4 Teaspoon Garlic Powder
• 1/4 Cup Dry-Packed Sun-Dried Tomatoes, Very Finely Chopped
• 1/4 Cup Small Pimento-Stuffed Green Olives, Very Finely Chopped
• 1 (8-oz.) Block Mozzarella Cheese

Directions:

1. Add the mayonnaise, sour cream, basil, oregano, crushed red pepper flakes, black pepper, onion powder, and garlic powder to a medium bowl. Whisk well to combine.
2. Dry the olives on a paper towel or two to absorb any excess moisture before chopping them.
3. Add the chopped olives to the bowl, reserving a few for garnish. Gently fold to combine.
4. Add the chopped sun-dried tomatoes to the bowl, reserving a few for garnish. Gently fold to combine.
5. Grate the entire block of mozzarella cheese and add it to the bowl. Gently fold to combine.
6. Garnish the cheese spread with the reserved chopped olives and sun-dried tomatoes.
7. Cover the cheese spread tightly with plastic wrap or store it in a container with an airtight lid. Refrigerate until use.

Suggestions:

• Do not use fresh or pre-shredded mozzarella cheese for this recipe. Fresh mozzarella is too soft and holds too much moisture for this cheese spread. Pre-shredded mozzarella contains an anti-caking agent, which can lend an odd texture to this cheese spread.
• Use dry-packed sun-dried tomatoes for this recipe, not oil-packed sun-dried tomatoes. Dry-packed tomatoes typically come in resealable plastic bags, which can often be found in the produce or Italian section of your local market. You can also find them online.
• You can enjoy this cheese spread immediately, although it tastes best after resting for at least four hours before use. Refrigerating the cheese spread for a few hours allows the flavors to meld.
• For more flavor, replace the garlic and onion powder with roasted or toasted versions.

Improvements:

• Use fresh basil and fresh oregano for this recipe. You will need to use two teaspoons of each herb.
• Spread this cheese spread onto small toasted garlic bread slices for an easy-to-eat party appetizer.
• Add finely chopped pepperoni or ham to this cheese spread.
• Replace some of the grated mozzarella with grated Parmesan or Romano.
• Serve this cheese spread with these Baked Parmesan Italian Seasoned Crackers.

Print

Yum

Italian Mozzarella & Green Olive Cheese Spread

Ingredients:

• 1/2 Cup Mayonnaise
• 1/2 Cup Sour Cream
• 1 Teaspoon Dried Basil
• 1 Teaspoon Dried Oregano
• 1/2 Teaspoon Crushed Red Pepper Flakes
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Onion Powder
• 1/4 Teaspoon Garlic Powder
• 1/4 Cup Dry-Packed Sun-Dried Tomatoes, Very Finely Chopped
• 1/4 Cup Small Pimento-Stuffed Green Olives, Very Finely Chopped
• 1 (8-oz.) Block Mozzarella Cheese

Directions:

1. Add the mayonnaise, sour cream, basil, oregano, crushed red pepper flakes, black pepper, onion powder, and garlic powder to a medium bowl. Whisk well to combine.
2. Dry the olives on a paper towel or two to absorb any excess moisture before chopping them.
3. Add the chopped olives to the bowl, reserving a few for garnish. Gently fold to combine.
4. Add the chopped sun-dried tomatoes to the bowl, reserving a few for garnish. Gently fold to combine.
5. Grate the entire block of mozzarella cheese and add it to the bowl. Gently fold to combine.
6. Garnish the cheese spread with the reserved chopped olives and sun-dried tomatoes.
7. Cover the cheese spread tightly with plastic wrap or store it in a container with an airtight lid. Refrigerate until use.

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