Marinated Cheese
Submitted by JulesBerg
Delicious bites of heaven that make it look like you spent hours in the kitchen.
- 1 (0.7-oz) envelope Italian dressing mix
- ½ cup vegetable oil
- ¼ cup white vinegar
- 2 tbsp green onion, minced
- 2 tbsp water
- 1 tsp sugar
- 1 (8-oz) block Monterey Jack cheese, chilled
- 1 (8-oz) block Cheddar cheese, chilled
- 1 (8-oz) package cream cheese, chilled
- 1 (4-oz) jar chopped pimiento, drained
- Assorted crackers
Whisk together first 6 ingredients. Set aside.
Cut Monterey Jack cheese in half lengthwise. Cut each half crosswise into inch-thick slices. Repeat with Cheddar cheese and cream cheese.
Arrange cheese in 4 rows in a shallow 2-quart baking dish, alternating Monterey Jack cheese, Cheddar cheese, and cream cheese. Pour marinade over cheese. Cover and chill at least 8 hours.
Drain marinade; arrange cheese on a platter in rows. Top with pimiento, and serve with assorted crackers.
- If you spray your knife with Pam cooking spray, it will keep the cheese from sticking to the knife.
- Keep the cream cheese chilled until you're ready to cut it. Then, try to cut it fast as the heat from your hands will cause it to get creamy and more difficult to handle.
- Don't be tempted to use bottled dressing. The flavor will NOT be the same.
- The longer this dish sits in the refrigerator, the better it gets!! If you take this to a party, save some at home for yourself, and you'll see what I mean!
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