Irresistible Antipasto Cream Cheese Log Recipe for Your Next Party

Growing up in the Blue Ridge Mountains, food was the thread that stitched our family together — always a hands-on, heart-led affair. When I first made this Antipasto Cream Cheese Log Recipe, it reminded me of those long afternoons on Mama Lu’s porch, where simple ingredients came alive with a little love and a whole lot of soul. This recipe isn’t just about a savory appetizer; it’s a warm invitation to gather around the table, share stories, and savor the kind of comfort that only homemade food can bring.

Why You’ll Love This Antipasto Cream Cheese Log Recipe

This Antipasto Cream Cheese Log Recipe is one of those timeless crowd-pleasers that feels like a warm hug from home. Whether you’re bringing it to a holiday party, a casual picnic, or a Sunday supper, it carries the spirit of togetherness I grew up with. The creamy tang of the cream cheese blends beautifully with the zesty bite of olives, peppers, and cured meats, all wrapped up in a colorful, flavorful log that’s as pleasing to the eye as it is to the palate.

One of my fondest memories is Mama Lu pulling out a humble cream cheese spread at family gatherings, always jazzed up with whatever was on hand — a little chopped ham here, some bell peppers there. This recipe is a polished version of that spirit. It’s easy to make, doesn’t require fancy tools or tricky techniques, and offers endless room to customize based on what you love or what’s fresh at the market.

Ingredients You’ll Need for This Antipasto Cream Cheese Log Recipe

• 8 ounces cream cheese, softened (full-fat for best flavor)
• 1/2 cup finely chopped pepperoni or salami
• 1/2 cup chopped roasted red peppers (jarred works perfectly)
• 1/3 cup chopped green olives, pitted
• 1/3 cup chopped black olives, pitted
• 1/4 cup chopped marinated artichoke hearts
• 1 tablespoon chopped fresh parsley
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste
• 1 cup shredded mozzarella cheese
• Optional: 1/4 cup chopped sun-dried tomatoes for extra tang

If you want to make it a bit lighter, you can swap half the cream cheese with Greek yogurt, though that changes the texture slightly. For a vegetarian take, omit the pepperoni and add extra olives or some chopped roasted mushrooms.

Nutrition Facts

• Calories: Approximately 180 per 2-tablespoon serving
• Protein: 7g
• Fat: 14g (mostly from cream cheese and cheese)
• Carbohydrates: 3g
• Fiber: 1g
• Sugar: 2g (natural from vegetables)
• Sodium: 350mg (varies depending on cured meats and olives)

This appetizer is rich and satisfying, so a little goes a long way. It’s perfect to nibble on without feeling weighed down, especially when paired with fresh veggies or crusty bread.

Print

Steps to Create Your Antipasto Cream Cheese Log Recipe

1. Take your cream cheese out of the fridge about 30 minutes before starting so it softens nicely. This makes mixing much easier and helps everything meld together.
2. In a large bowl, combine the softened cream cheese, garlic powder, Italian seasoning, salt, and pepper. Use a sturdy spoon or hand mixer on low speed to blend until smooth and creamy.
3. Add the chopped pepperoni, roasted red peppers, green and black olives, artichoke hearts, parsley, and mozzarella cheese to the cream cheese mixture. Stir gently but thoroughly to distribute all those bold flavors evenly.
4. Lay out a piece of plastic wrap on your counter, about 12 x 15 inches. Spoon the mixture onto the center and shape it into a rough log or cylinder about 8 inches long. Wrap it tightly in the plastic wrap, twisting the ends to seal it well.
5. Refrigerate the log for at least 2 hours, preferably overnight. This resting time allows the flavors to deepen and the log to firm up, making it easier to slice and serve.
6. When ready to serve, unwrap the log and place it on a serving dish. Garnish with extra parsley, sliced olives, or a drizzle of good olive oil if you like.

From my own kitchen to yours: I’ve learned that patience is key here. Letting the log chill overnight is when the magic happens. It reminds me of Mama Lu’s Sunday pot roasts, which always tasted best the next day. Same principle, just in a creamy, tangy package. Learn more: Irresistible Southern-Style Honey Butter Cornbread Poppers You Need to Try

Tips for Making the Best Antipasto Cream Cheese Log Recipe

• Don’t rush the chilling: The longer the log rests, the more the flavors marry. Overnight is ideal.
• Use quality ingredients: Since this recipe relies on simple components, investing in good cured meats and fresh-roasted peppers makes all the difference.
• Customize boldly: I often add a sprinkle of crushed red pepper flakes or swap in fresh herbs like basil or oregano. Just like Mama Lu taught me, trust your instincts and taste as you go.
• Keep it soft but firm: If your mixture feels too loose, add a little more shredded cheese or a tablespoon of finely crushed crackers to help bind it.
• Serve at the right temperature: Take the log out of the fridge about 15 minutes before serving so it softens slightly for easy spreading or slicing.

Serving Suggestions and Pairings

This Antipasto Cream Cheese Log Recipe shines as an appetizer or snack, but it also tells a story on any table. I often set it alongside a rustic bread basket filled with thick slices of country loaf or buttery crackers. For a fresh twist, I serve it with crisp cucumber rounds, crunchy celery sticks, or sweet grape tomatoes — the kind of simple, fresh veggies Mama Lu always had on hand.

When entertaining, I like to pair it with a bright, acidic white wine like a Sauvignon Blanc or a sparkling rosé — the bubbles and acidity cut through the richness perfectly.

For a more substantial snack, turn it into a spread for toasted baguette slices topped with a handful of arugula or baby spinach, and maybe a drizzle of balsamic glaze. It’s a little luxury that feels like home.

Storage and Reheating Tips

Leftovers from this cream cheese log keep well in the fridge, tightly wrapped in plastic or stored in an airtight container. It will stay fresh for up to 5 days. I’ve found that the flavors often taste even better the next day, which is a small blessing when you’ve made more than expected.

This recipe isn’t designed for reheating since it’s served cold or at room temperature. But if you want to warm it gently, try microwaving just a slice for 10-15 seconds — enough to soften it without melting the cheese completely.

For longer storage, you can freeze the log wrapped tightly in plastic and then aluminum foil. Thaw overnight in the fridge before serving. The texture might shift slightly, but the flavor remains comforting and bold.

Frequently Asked Questions

What are the main ingredients for Antipasto Cream Cheese Log Recipe?

The main ingredients for Antipasto Cream Cheese Log Recipe include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Antipasto Cream Cheese Log Recipe?

The total time to make Antipasto Cream Cheese Log Recipe includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Antipasto Cream Cheese Log Recipe ahead of time?

Yes, Antipasto Cream Cheese Log Recipe can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Antipasto Cream Cheese Log Recipe?

Antipasto Cream Cheese Log Recipe pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Antipasto Cream Cheese Log Recipe suitable for special diets?

Depending on the ingredients used, Antipasto Cream Cheese Log Recipe may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

The Antipasto Cream Cheese Log Recipe is more than a dish to me — it’s a bridge between my past and present, a way to keep Mama Lu’s kitchen alive in my own home here in Portland. It’s a reminder that food doesn’t need to be complicated to be meaningful. Sometimes, the simplest recipes carry the biggest stories.

“Recipes weren’t written,” Mama Lu used to say, “They were remembered. Shared by heart, with a pinch of salt and a whole lot of soul.”

So, as you roll up this log and tuck it into your fridge, think of it as a little bundle of love and tradition — ready to bring people together, one delicious bite at a time.