Ingredients
Scale
- 2 blocks (8 ounces each) white cheddar cheese
- 2 packages (8 ounces each) cream cheese
- 3/4 cup chopped roasted sweet red peppers
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup balsamic vinegar
- 3 tablespoons chopped green onions
- 3 tablespoons minced fresh parsley
- 2 tablespoons minced fresh basil
- 1 tablespoon sugar
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Assorted crackers or toasted sliced French bread
Instructions
- Slice each block of cheddar cheese into twenty 1/4-inch slices.
- Cut each block of cream cheese into 18 slices.
- Create four stacks of cheese: take ten cheddar slices and place them as the base, then sandwich nine cream cheese slices in between the cheddar layers.
- Place each stack in a 13×9-inch dish.
- In a small bowl, combine the chopped roasted peppers, olive oil, white wine vinegar, balsamic vinegar, green onions, parsley, basil, sugar, minced garlic, salt, and pepper. Mix well.
- Pour the marinade over the stacked cheeses and cover the dish with plastic wrap or a lid.
- Refrigerate overnight, turning the cheese stacks once during this time.
- Drain any excess marinade from the cheese stacks before serving.
- Serve with assorted crackers or toasted bread.
Notes
Store leftovers in an airtight container in the refrigerator. Best within the first few days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Refrigerating
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg
Keywords: cheese, appetizer, marinated, snacks, party food