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  • 12 oz (350 g) cream cheese, softened, divided
  • 1 cup (250 mL) chopped green olivesSmoky Cheddar & Tapenade Torta
  • 1/2 cup (125 mL) plus 3/4 tsp (4 mL) sliced green onions
  • 1/4 cup (50 mL) finely chopped fresh cilantro, divided
  • 2   garlic cloves, pressed, divided
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) chopped ripe olives, divided
  • 8 oz (250 g) sharp cheddar cheese, grated
  • 1/3 cup (75 mL) sour cream
  • 1   chipotle pepper in adobo sauce, chopped, plus 2 tbsp (30 mL) adobo sauce
  •  Additional chopped fresh cilantro (optional)
  •  Toasted baguette slices (optional)


  1. For green onion layer, place 8 oz (250 g) of the cream cheese, 1/4 cup (50 mL) of the green olives, green onions, 2 tbsp (30 mL) of the cilantro, one garlic clove and salt in Classic Batter Bowl; mix well. For tapenade, combine remaining green olives, remaining cilantro, remaining garlic clove and 1/4 cup (50 mL) of the ripe olives in (2-cup/500-mL) Prep Bowl; mix well. For cheddar layer, combine remaining cream cheese, cheddar cheese, sour cream, chipotle pepper and adobo sauce in Stainless (2-qt./2-L) Mixing Bowl; mix well.
  2. Line Small Batter Bowl with plastic wrap; spread evenly with 1/2 cup (125 mL) of the cheddar layer. Top with green onion layer, spreading evenly. Top with tapenade. Spread remaining cheddar mixture over tapenade. Cover and chill about 2 hours or until firm. Invert torta onto serving platter. Remove plastic wrap. Top torta with remaining ripe olives and additional cilantro, if desired. Serve with baguette slices, if desired.