Thanks to aunt Pat for this appetizer recipe. It’s great as for parties, football games or holiday dinners. And the marinade is so awesome you might find the guests secretly trying to drink it.
1/2 cup Olive oil
1/2 cup White wine vinegar
1 (2 oz.) jar diced pimento, drained
3 tbsp Chopped fresh parsley
3 tbsp Minced green onions (all of the onion)
3 cloves Garlic, minced (large cloves recommended)
1 t. Sugar
3/4 tsp Dried basil
1/2 tsp Salt
1/2 tsp Black pepper
1 (8oz.) package Cheddar cheese
1 (8oz.) package cream cheese (cold)
Directions: In a quart-sized mason jar with a tight-fitting lid, combine the first 10 ingredients. Shake vigorously to blend and set aside. If you don’t have a jar, then a Pyrex bowl can be used with a whisk.
The cream cheese needs to be cold enough to be firm for cutting, so move from the refrigerator to the freezer for about 5 minutes before you’re ready for it. Cut the block of Cheddar cheese to form stackable rectangles or squares and repeat with the cream cheese. Arrange cheese squares alternately in a shallow baking dish. Shake marinade again and pour over the cheese squares. Cover and refrigerate for at least 6 hours or overnight.
Gordon Daugherty 