1/2 cup olive oil
1/2 cup white wine vinegar
3 T. chopped fresh parsley
3 T. minced green onions
1 t. sugar
3/4 t. dried basil
1/2 t. salt
1/2 t. pepper
3 garlic cloves, minced(I use my Pampered Chef Garlic Press-love that thing!!)
1 2oz. jar pimientos, drained
1 8oz. block sharp cheddar cheese, chilled
1 8oz. package cream cheese, chilled
Combine 1st ten ingredients in a jar, cover, and shake well. Slice cheese in half lengthwise, then slice crosswise into 1/4 inch slices. Repeat with cream cheese. Stand cheese on its side in a flat bottomed dish(I use a long, rectangular Glad container), alternating cheeses. Pour marinade over the top of cheese. Cover and refrigerate overnight. When ready to use, transfer cheese to a platter, spoon marinade over top. Enjoy with crackers.
I made this recipe for Thanksgiving and everyone loved it!! It is so good and great because you make it the night before. The other dish in the photo(pitiful picture, I know) is my Artichoke Dip. Both of these recipes come from Southern Living Ultimate Appetizers.