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
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.