1 (8-oz.) pkg. cream cheese, softened
1 c. grated Parmesan cheese
1 c. shredded pepper jack cheese
¼ c. mayonnaise
2 garlic cloves, minced
½ c. roughly chopped green olives
½ c. roughly chopped black olives
1/3 c. rinsed, diced pepperoncinis
2 scallions, finely chopped (about ¼ c.),plus more for garnish
Dried pepper flakes, for garnish
Crackers, toasted bread slices, or tortilla chips
Preheat oven to 350° F.
In a medium mixing bowl beat the cream cheese with the mixer at medium speed for two minutes. Stir in the Parmesan cheese, pepper jack, and mayonnaise. Beat at medium speed just until blended. Add garlic, green olives, black olives, pepperoncinis, and green onions, beating just until combined.
Transfer to an 8” baking dish and bake for 25 minutes or until golden brown. Serve with crackers, toasted bread slices, or tortilla chips. Garnish as desired.
This could be assembled and refrigerated up to one day ahead. Just let it come to room temperature before baking
Note from me: I used Kalamata olives that I rinsed, as well as blue cheese-stuffed green olives. It was wonderful! Use whatever olives you happen to have on hand, any of them would be good in combination.
If you want an olive snack that is quick and easy, try these Blistered Olives.