Description
Creamy Italian Antipasto Cheese Spread is a simple, flavorful appetizer. Learn how to whip up this tangy, savory spread with my personal tips.
Ingredients
Scale
- Creamy Base:
- 8 oz (226g) full-fat cream cheese, softened
- 1/4 cup (60g) sour cream
- Antipasto Mix-ins:
- 1/2 cup (about 70g) marinated artichoke hearts, drained and finely chopped
- 1/2 cup (about 70g) roasted red peppers, drained and finely chopped
- 1/4 cup (about 30g) Kalamata olives, pitted and finely chopped
- Flavor Boosters:
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes (or more, to taste)
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- 2 tbsp fresh parsley, chopped (plus more for garnish)
Instructions
- Softening the Base:: First things first, get that cream cheese and sour cream out of the fridge early. You want them at room temperature, nice and soft. This is where I always get impatient, but trust me, a properly softened base means no lumps and a wonderfully smooth spread. Just dump them into a big mixing bowl and give them a good stir with a rubber spatula until combined and creamy. You’ll feel it getting smoother under your hand, a satisfying kind of squish!
- Chopping the Goodies:: Next up, it’s all about the chop! Drain your artichoke hearts and roasted red peppers really well – I even give them a little pat with a paper towel. Then, finely chop them along with your Kalamata olives and fresh parsley. Don’t be afraid to get a little messy here; it’s part of the fun. I always tell myself smaller pieces mean better distribution of flavor, so every bite of your spread is packed with yumminess. This is where the kitchen smells start getting really good, by the way.
- Mixing Magic:: Now for the fun part! Add all your chopped antipasto bits—artichokes, roasted red peppers, olives, and parsley—into the bowl with the cream cheese mixture. Sprinkle in your garlic powder, onion powder, and those red pepper flakes. Give it all a good mix, scraping down the sides of the bowl. I use a sturdy spatula for this; a spoon just doesn’t cut it for getting everything incorporated. You’ll see all those vibrant colors swirling together, and honestly, it just looks so inviting!
- Seasoning to Taste:: This is a crucial step for any good antipasto spread. Taste a small spoonful. Does it need a little more salt? A bit more pepper? Maybe a tiny dash more garlic powder if you’re like me and love that extra oomph. Adjust as you go. I usually start with a little salt and pepper, mix, taste, and then add more if needed. It’s all about finding that perfect balance that makes your taste buds happy.
- Chilling Out:: Once you’re happy with the flavors, cover the bowl and pop it in the fridge for at least 30 minutes. This chilling time isn’t just for cooling; it lets all those amazing flavors meld and deepen, making the spread even better. I’ve skipped this step in a pinch, and while still good, it wasn’t *as* good. Trust me, it’s worth the wait. It also helps the spread firm up a bit for easier serving.
- Serving with Style:: When you’re ready, spoon your glorious spread into a pretty serving bowl. I like to make a little swirl on top with my spatula and then sprinkle it with a bit more fresh parsley for a pop of green. Serve it up with crackers, crusty bread, pita chips, or even fresh veggie sticks. It’s such a joy to see everyone dig in, and the vibrant colors always make it a showstopper on the table!