Christmas cream cheese spread

Instructions

For best results, all ingredients should be at room temperature.
Dry the roasted peppers very well and finely chop them.
Place the fresh cream cheese in a bowl and work it with a soft spatula until light and creamy.
Add the grated cheeses and mix gently, so they are incorporated without weighing down the mixture.
Add the finely chopped onion, pepper, olives, and chopped salami.
Add the paprika, some chili flakes if desired, the dill, the dried garlic, and freshly ground black pepper. Mix well until all ingredients are evenly combined.
Use a rectangular loaf pan measuring 23 x 10 cm, or another similar-sized mold. Line it with plastic wrap, allowing it to overhang the sides.
Transfer the mixture to the mold and press it down firmly with a spoon to eliminate any air pockets. Fold the plastic wrap inward and cover the surface.
Refrigerate the spread for at least 1 hour, until well set.
To serve, cover the mold with a rectangular serving platter and invert. Carefully remove the plastic wrap and garnish with finely chopped sun-dried tomatoes and a little pepper.
Drizzle with a little oil from the sun-dried tomatoes and finish with fresh or dried herbs, such as rosemary or thyme.
Serve the Christmas cream cheese spread chilled, accompanied by an assortment of crackers or small flatbreads.
Keeps in the refrigerator for 3 to 4 days, well covered.