Marinated Cheddar Cheese Block
photo by Julie Bs Hive
- Ready In:
- 8 ounces cream cheese
- 8 ounces white cheddar cheese, about the same size as the cream cheese
- 1⁄2 cup olive oil
- 1⁄2 cup white wine vinegar
- 1 teaspoon sugar
- 2 tablespoons green onions, chopped
- 3 tablespoons fresh parsley, chopped
- 2 teaspoons basil
- 3 garlic cloves, minced
- 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.
Questions & Replies
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That marinade/dressing is out of this world good! I'm surprised there was enough to do the cheese block the way my finger kept "slipping" into the dish, LOL. I froze, as suggested, the cream cheese and making my slices about 1/4 thick, it cut beautifully. Good tip! The block itself didn't hold up as well as I had hoped, the cream cheese going soft very early in the cutting but it was so good nobody really cared. Thanks for a lovely recipe. Made for Good Cookin Fast Beverage Tag.
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