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Prepation: 15 minutes
Chill Time: At least 1-2 hours and up to 3 days
Yield: Two 5-inch cheese logs
Recipe type: Appetizer
  • Two 8-ounce packages of cream cheese, room temperature
  • 10 ounces shredded pepper jack cheese
  • 1 ½ tsp Worcestershire sauce
  • 1 TBSP thinly sliced fresh chives
  • 1 TBSP finely chopped fresh dill
  • ½ tsp ground cumin
  • 1 cup sliced almonds
  1. Add the softened cream cheese, shredded pepper jack cheese, Worcestershire sauce and ground cumin to the large bowl of a stand mixer fit with the beater attachment. Beat on medium speed until smooth. Reduce the speed a little bit if the cheese pieces start to scatter out of the bowl.
  2. Reduce the speed and stir in the sliced chives and chopped dill and mix only until well blended (over beating the herbs will result in a greenish tinge to the cheese log)
  3. Transfer the content of the mixer bowl to a flat surface and divide it into 2 equal parts. Roll each piece into a 5-inch log.
  4. Divide the sliced almonds in half and add each half to a 10 x 10 inch parchment paper. Use the parchment paper to help roll the logs in the sliced almonds until coated evenly, including the ends. Tuck in the ends of the paper and wrap each log in a plastic wrap and refrigerate for 1-2 hours.
  5. Serve the cheese logs whole or sliced, with pretzels, crackers and slices of fruit and vegetables.
Make ahead tip: The cheese logs may be prepared up to 3 days in advance but if you like the almond slices crunchy do not roll the logs in almonds until you’re ready to serve. Wrap each log in parchment paper then plastic wrap and store them in an airtight container in the refrigerator. When ready to serve coat each log in almond slices as described in the recipe.
Recipe by Persian Mama at