This dish became a favorite of mine when my good friend Jodie served it for Thanksgiving one year. Since then, I have requested it at every function we’ve had together. Now that we are no longer in the same city (sniff sniff), I guess it is time I start making it myself because there is no way I can live a life without this dish. Delicious!
Ingredients:
1/2 cup olive oil
1/2 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
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (8 ounce) package Cheddar cheese
1 (8 ounce) package cream cheese, cold
Directions:
Mix the first 10 ingredients together in a small jar with a lid. Shake it up to make sure it is mixed well. Put your cream cheese in the freezer for about 10-15 minutes. It makes it easier to slice. Cut the cheddar and cream cheese in half lengthwise and then cut in to small squares. Arrange alternately in a baking dish. Pour the marinade over the cheese slices. Cover and refrigerate for at least 6 hours. To serve, arrange in a single long row and spoon some of the marinade on top. If you have an olive tray, it is a good serving dish for the cheese. Serve with crackers.
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