Ingredients
24ozcream cheese
½cupsun-dried tomatoes,chopped
½cupred bell peppers,capsicum, diced
3ozsalami,chopped
¼cupchives,chopped
¼cupparsley,chopped
1tbsponion powder
2tbspgarlic powder
Salt,to taste, if desired
2cupspitted mixed olives,halved lengthways, use a variety of black, green, and Kalamata olive dried with paper towel
½cupsun-dried tomatoes,chopped, dried with paper towel
Ritz,water crackers or pretzels for serving
Salami slices,for serving
Prosciutto slices,for serving
Preparation
In a bowl, combine all the ingredients for the dip and mix until the ingredients are well combined.
Place a piece of non-stick plastic wrap on a clean benchtop or work surface. Scoop the cream cheese mixture out onto the plastic wrap and completely cover with another piece of wrap.
Use your hands to mold the cream cheese mixture into a ball.
Carefully pick up the cheese ball with one hand and peel off the plastic wrap on the bottom of the ball with your other hand. Place the ball straight onto a serving plate.
Dry each olive and sun-dried tomato piece on a sheet of paper towel to soak up the oil before placing them on the cheese ball so they adhere better.
Lightly press them into the cream cheese to ensure they stay on. Brush with some sun-dried tomato oil from the jar.
Serve with crackers of your choice, salami, and prosciutto slices rolled up.
