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Olive and Sun-dried Tomato Cream Cheese Logs

2 logs (about 16 serving)



Nutritional Facts Per Serving

3 g
2.4 g
0.6 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 137
  • Fat 13.3 g
    • Saturated   7.2 g
    • + Trans 
  • Cholesterol 34 mg
  • Sodium   173 mg
  • Carbohydrate 2.4 g
    • Fibre   0.6 g
    • Sugars  
  • Protein 3 g
    • Vitamin A 13 %
    • Vitamin C 7 %
    • Calcium 3 %
    • Iron 4 %


Place the cream cheese in a bowl. Beat until lightened. Mix in the olives, tomatoes, pesto and black pepper. Place the almonds on a wide plate.

Dampen your hands with cold water and loosely shape half the cheese mixture into a log that is 8" long and 2" wide. Set the log on the plate and roll, press and coat with the almonds. Wrap the log in plastic wrap and refrigerate at least 2 hours to firm up. Repeat these steps with the remaining cream cheese mixture.

When ready to serve, unwrap and place a log on a plate, accompany with crackers and enjoy.

Note: To coarsely crush the almonds, place in a thick plastic bag and set on a work surface. Use a kitchen hammer to pound and coarsely crush them.

Serving Suggestions

Make a fine Mediterranean-style snack/lunch by serving the logs with sliced deli meats, such as salami and proscuitto, marinated artichokes, grilled eggplant, sliced baguette or filone, and fresh fruit, such as grapes, dates and/or figs.

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