Marinated Cheddar Cream Cheese Food

MARINATED CHEESE

Steps:

• Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices. Create four 6-in.-long blocks of stacked cheeses, sandwiching 9 cream cheese slices between 10 cheddar slices for each stack. Place in a 13x9-in. dish., In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese stacks. , Cover and refrigerate overnight, turning cheese blocks once. Drain excess marinade. Serve cheese with crackers or toasted bread.

MARINATED OLIVE & CHEESE RING

Steps:

• Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center., In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.

MARINATED CHEDDAR CHEESE BLOCK

Steps:

• Slice cream cheese and white cheddar cheese into thin slices. (For easier slicing, place cream cheese in freezer for a few minutes.) Alternately layer the two cheeses.
• Mix the remaining ingredients together and pour dressing mixture on top of cheese.
• Chill overnight.
• Serve with a knife to slice through the cheese block and assorted crackers.

MARINATED CHEESE APPETIZER

Steps:

• Cut cheddar cheese and cream cheese into 1/4 inch slices, then again in half.
• Using a small dish, place cheese slices on end alternating cheddar and cream cheese.
• Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic.
• Pour marinade over cheese, cover and refrigerate overnight.
• Serve with crackers.

MARINATED CHEESE

Steps:

• Slice each block of cheddar cheese into twenty 1/4-inch slices.
• Cut each block of cream cheese into 18 slices; sandwich between cheddar slices, using a knife to spread evenly.
• Create four 6-inch long blocks of cheese; place in a 13x9-inch dish.
• Combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese.
• Cover and refrigerate overnight, turning once.
• Drain excess marinade.
• Serve cheese with bread or crackers.

GREEK-STYLE CREAM CHEESE

Steps:

• In a medium bowl, mix the cream cheese with feta, zest, oregano and pepper until smooth. Transfer to a serving dish and refrigerate until ready to use.

MARINATED CHEESE

Steps:

• Whisk together first three ingredients until mixture is blended. Stir in red peppers and next 6 ingredients. Set aside.
• Slice cheese into 1/4" bite size pieces. Arrange in a 9x13 dish. Pour marinade over cheese.
• Cover and chill at least 8 hours.
• Transfer to a platter (placing cream cheese on top) and spoon marinade over top. Serve with a variety of crackers.
• Note: You can use any type of cheese you like. I have used Havarti, white cheddar, and mozarella.
• Enjoy!

TO DIE FOR MARINATED CHEESE APPETIZER

Steps:

• Whisk together olive oil, vinegar, and lime juice until blended.
• Stir in red peppers, green onions, parsley, cilantro, sugar, salt and pepper.
• Set marinade aside.
• Cut blocks of cheese in half lengthwise.
• Cut into thin rectangular slices.
• Arrange cheese slices alternately into a pie dish or other shallow dish, standing slices on end.
• Pour marinade over slices and spread gently with fork until cheese is pretty much covered.
• Cover and chill for 8 hours or overnight.
• Peel back cellophane slightly and pour most of marinade out into sink.
• Serve with crackers.

KETO MARINATED CHEESE

Steps:

• Place Cheddar cheese and cream cheese in the freezer for 20 minutes to firm up before slicing.
• Meanwhile, combine olive oil, vinegar, parsley, basil, green onions, garlic, pimento, sugar, salt, and pepper in a lidded jar. Cover tightly and shake vigorously. Set marinade aside.
• Remove cheeses from the freezer. Cut block of Cheddar cheese in half lengthwise, then crosswise into 1/4-inch slices. Set aside. Cut the block of cream cheese following the same procedure. Arrange alternating Cheddar and cream cheese slices standing on edges in a shallow baking dish. Pour marinade over cheese. Cover and refrigerate at least 8 hours.
• Transfer cheese slices to a serving platter in the same alternating pattern. Spoon marinade over the cheese.

MARINATED CHEESE

Steps:

• In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
• Cut the block of Cheddar cheese in half lengthwise. 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 long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
• To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.

MARINATED CHEESE WITH PEPPERS AND OLIVES

Steps:

• In a large bowl, combine all ingredients. Refrigerate, covered, at least 4 hours or overnight.

MARINATED CHEESE

Steps:

• Whisk together first 6 ingredients.
• Set aside.
• Cut Monterey Jack cheese in half lengthwise.
• Cut each half crosswise into 1/4-inch-thick slices.
• Repeat with Cheddar cheese and cream cheese.
• Arrange cheese in 4 rows in a shallow 2-qt. 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.
• **I put cooking time as the 8 hours of chill time.