INGREDIENTS

  • 32 ounces cream cheese , softened
  • 1 cup butter , softened
  • 2 teaspoons black pepper , coarsely ground
  • 1 (5 3/4ounce)jar stuffed green olives , chop
  • 32 ounces sharp cheddar cheese , shredded & at room temp
  • 3/4 cup apple cider , room temp
  • 2 1/4 teaspoons smoked paprika
  • 1 cup pecans , toasted

DIRECTIONS

  1. In a mixing bowl beat cream cheese and butter until smooth. Remove 3 1/2 cups into small bowl; stir in pepper and set aside. Fold in olives into remaining cream cheese mixture.
  2. Spread olive cream cheese evenly over bottom of 9 inch springform pan; set aside. In a mixing bowl beat cheddar, cider and paprika on low 1 minute and then on high until smooth. Spread half over olive cream cheese layer. Top with peppered cheese. Top with remaining cheddar layer.
  3. Cover with plastic wrap. Refrigerate 6 hours until firm. Remove from springform pan and place on serving plate. Press toasted pecans into top. Serve garnished with grapes if desired, with assorted crackers.