Spinach Artichoke Cheese Log
This creamy, tangy, and savory cheese log is inspired by the classic spinach artichoke dip. Perfect as an appetizer for gatherings, it's easy to make and packed with flavor.
Ingredients:
Cheese Base:
8 oz (225 g) cream cheese, softened
4 oz (115 g) goat cheese or feta cheese, softened
1/2 cup grated Parmesan cheese
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper, to taste
Filling:
1/2 cup cooked spinach, finely chopped (squeeze out excess liquid)
1/2 cup canned artichoke hearts, finely chopped
2 tbsp mayonnaise or sour cream
1 tsp lemon juice
1 tbsp chopped fresh parsley (optional)
Coating:
1/4 cup finely chopped toasted almonds
2 tbsp grated Parmesan cheese
1 tbsp finely chopped fresh parsley
For Serving:
Crackers, crostini, or fresh vegetables (carrot sticks, cucumber slices, etc.)
Directions:
Prepare the Cheese Mixture:
In a medium bowl, mix the cream cheese, goat or feta cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper until smooth and well blended.
Add the Filling:
Stir in the chopped spinach, artichoke hearts, mayonnaise or sour cream, lemon juice, and parsley until evenly distributed.
Shape the Cheese Log:
Spoon the mixture onto a large piece of plastic wrap. Shape into a log (about 8 inches long) by rolling the plastic wrap around the mixture and twisting the ends to seal.
Refrigerate for at least 2 hours, or until firm enough to hold its shape.
Prepare the Coating:
In a shallow dish, combine the toasted almonds, Parmesan cheese, and parsley.
Coat the Cheese Log:
Remove the cheese log from the refrigerator and unwrap it.
Roll it in the coating mixture, pressing gently to ensure an even layer.
Serve:
Place the cheese log on a serving platter.
Garnish with a sprinkle of parsley and serve with crackers, crostini, or fresh vegetables.
Tips:
Make Ahead: The cheese log can be prepared a day in advance. Add the coating just before serving to maintain its texture.
Customizations: Add a pinch of red pepper flakes for a spicy kick or swap toasted almonds for pecans or walnuts for a different flavor profile.
Presentation: Garnish with a few whole artichoke hearts or spinach leaves for a polished look.
