Ingredients
16
16 servings
- •0.5 cup olive oil
- •0.5 cup white wine vinegar
- •1 (2 ounce) bottle diced pimento, drained
- •3 tablespoons chopped fresh parsley
- •3 tablespoons minced green onions
- •3 cloves garlic, minced
- •1 teaspoon sugar
- •0.75 teaspoon dried basil
- •0.5 teaspoon salt
- •0.5 teaspoon ground black pepper
- •1 (8 ounce) package Cheddar cheese
- •1 (8 ounce) package cream cheese, cold
Instructions
- Combine oil, vinegar, pimento, parsley, green onions, garlic, sugar, basil, salt, and pepper in a jar with a tight-fitting lid. Seal the jar and shake vigorously to blend.
- Cut Cheddar block in half lengthwise, then cut crosswise into 1/4-inch slices to form squares. Repeat with cream cheese.
- Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. (You can arrange in a single row or in two parallel rows, depending on the size of your dish.) Pour marinade from the jar over top, cover, and refrigerate for at least 6 hours, or overnight.
- To serve, transfer slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over top.
Nutritional Facts
Per 16 servings
- Calories: 169
- Carbohydrate: 1g
- Fat: 16g
- Fiber: 0g
- Protein: 5g
- Sugar: 1g
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