16 ounces cream cheese, softened to room temperature
1/2 cup turkey pepperoni, finely chopped
1/4 cup oil-packed sun dried tomatoes, drained and chopped
1/4 cup marinated artichoke hearts, drained and finely chopped
1/4 cup roasted red peppers, patted dry and chopped
2 tablespoons fresh parsley, finely minced
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon cracked black pepper
1/2 cup toasted pecans or walnuts, finely chopped for the coating
1/4 cup extra fresh parsley, for the coating
Instructions
In a large mixing bowl, combine the softened cream cheese with the garlic powder, dried oregano, and black pepper. Use a sturdy spatula or an electric hand mixer to blend until the mixture is completely smooth and fluffy. Ensuring the cheese is at room temperature is vital for getting a consistent texture without any lumps.
Gently fold in the chopped turkey pepperoni, sun dried tomatoes, artichoke hearts, roasted red peppers, and the two tablespoons of fresh parsley. Stir until the ingredients are evenly distributed throughout the cream cheese. Avoid over-mixing if you want to keep the colors of the vegetables distinct rather than tinting the entire log pink or red.
Lay out a large piece of plastic wrap on your counter. Scoop the cream cheese mixture onto the center of the plastic. Use the edges of the plastic wrap to help you roll and mold the mixture into a log shape, roughly six to eight inches long. Twist the ends of the plastic wrap tightly to seal it, which will help the log firm up as it chills.
Place the wrapped log in the refrigerator for at least two hours, or overnight if possible. This chilling period allows the flavors to meld together and ensures the log is firm enough to handle during the final coating process. If you are in a rush, thirty minutes in the freezer can work, but the refrigerator is better for the texture.
On a shallow plate, mix the chopped nuts and the remaining fresh parsley. Unwrap the chilled cream cheese log and roll it gently over the nut mixture, pressing down slightly so the coating sticks to all sides. Transfer the finished log to a serving platter and let it sit at room temperature for about ten minutes before serving to make it easier to spread.
