Ingredients
- cream cheese
- sour cream
- salami preferably Genoa
- green olives Castelvetrano are the best, but hard to find pitted
- roasted red peppers
- cheddar cheese or Asiago, Gruyere, etc.
- sundried tomatoes
- green onions
- Italian parsley
- herbs
- spices
- 1 pound cream cheese 2 8oz. packages
- 1/3 cup sour cream
- 2 cups mild cheddar cheese or Asiago, Pepper Jack, Gruyere, etc. don’t use mozzarella due to lack of enough flavor, freshly grated
- 9 ounces roasted red peppers, drained and finely chopped
- 6 ounces salami or soprasseto, finely chopped
- 1 cup green olives preferably Castelvetrano imported from Italy, finely chopped
- 1/2 cup green onions or scallions, finely minced
- 1/2 teaspoon thyme
- basil
- rosemary
- black pepper
- 1 teaspoon garlic powder
- red pepper flakes
- crackers
- bread slices
- 8 ounces sun dried tomato strips WITH the oil, roughly chopped
- 1/4 cup Italian parsley finely chopped, or chives can be used
- fresh rosemary sprigs
- 1/2 cup grated Parmesan
- artichokes
- capers
- black olives
- proscuitto
- bacon cooked
- capicola hot cappy
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