Ingredients
4 packages (8 ounces each) cream cheese, softened1 cup butter, softened2 teaspoons coarsely ground pepper1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and chopped8 cups shredded sharp cheddar cheese3/4 cup apple cider2-1/4 teaspoons paprika1 cup chopped pecans, toastedGrapes and assorted crackers
Preparation
In a bowl, beat the cream cheese and butter until smooth. Remove 3-1/2 cups to a small bowl; stir in pepper and set aside. Fold olives into the remaining cream cheese mixture. Spread evenly over the bottom of a 9-in. springform pan; set aside.
In another large bowl, beat cheddar cheese, cider and paprika on low speed for 1 minute. Beat on high until almost smooth. Spread half over olive layer. Top with peppered cheese mixture. Top with remaining cheddar mixture. Cover with plastic wrap; refrigerate for 6 hours or until firm.
Place on serving plate and remove sides of pan. Press pecans into top; garnish with additional olives or grapes if desired. Serve with crackers.
