Layered Cheese Ball




½ cup chopped black olives, divided 1 chipotle pepper in adobo sauce plus 2 tablespoon. adobo sauce 1 cup green olives, divided 12 oz. cream cheese, softened, divided ½ cup sliced green onions ¼ cup finely chopped fresh cilantro, divided 2 garlic cloves, pressed, divided ¼ teaspoon salt 8 oz. sharp cheddar cheese, grated ⅓ cup sour cream

Nutritional information

No nutrition information available


Chop black & green olives, separately,(if not already chopped) and chop 1 adobo pepper. Set aside. For green onion layer, mix ¼ c. green olives, 8 oz. cream cheese, green onions, 2 T. cilantro, 1 garlic clove & salt in bowl; mix well. For tapenade, combine remaining green olives, remaining cilantro, 1 garlic clove & ¼ c. black olives in bowl; mix well. For cheddar layer, combine remaining cream cheese, cheddar cheese, sour cream, chipotle pepper & sauce in bowl; mix well. Line a tall small mixing bowl with plastic wrap; spread evenly with ½ c. cheddar layer. Top with green onion layer, spreading evenly. Top with tapenade. Spread remaining cheddar mixture over tapenade. Cover & chill 2 hours. Invert bowl onto serving plate. Remove plastic wrap. Serve with baguette slices or crackers.