We just returned from a month long vacation back West to Colorado, Utah, and Arizona. We stayed at 6 different places and ate about 1,323,972 calories at our hometown favorites and new local hot spots. Needless to say we came home packing on some extra elle-beees.

While in Arizona, we were at Costco tasting all of the amazing samples and one lady motioned me over and said, “Come taste this juice! It’s good for the baby.”

“The what?” I said. “I’m not pregnant.”

Granted we were at the tail end of a month long eating spree but doesn’t she know that you never, ever ask a woman that unless you see a baby coming out. If you’ve ever been asked this you know that it is one of the biggest blows to a person’s self esteem.

Add that on to the list of crazy things people say to me at Costco. I would have dismissed it as one woman’s mistake or blamed the empire-waisted dress I had on (which I’m currently burning), but when I saw my niece later that day she asked me if I pregnant with a 3-year-old. Awesome.

I normally wouldn’t bring up such an embarrassing moment, but by telling you I’m taking ownership of it and making it my funny story. Ehhh…right? If you need me, I’ll be at the gym…crying on the treadmill.
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Fine. I’m blaming the cheese. I made this while at my moms for Sunday dinner. Doubled it for a crowd. It’s slices of cheddar and cream cheese marinated in an herb vinaigrette. My husband said it tasted like the dipping sauce you dip bread in at Italian restaurants.
Marinated Cheese Appetizer | The Girl Who Ate Everything
The colors are really festive. I’m already thinking ahead to Christmas parties. Serve it with some sliced baguettes, crackers, or Triscuits.

Marinated Cheese Appetizer | The Girl Who Ate Everything

Marinated Cheese Appetizer

5 from 2 votes
It's slices of cheddar and cream cheese marinated in an herb vinaigrette. Really, it doesn't get easier than that, but it looks fancy and festive.
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 22 hours 1 minute
Chill: 12 hours
Total Time: 12 hours 15 minutes
Servings: 16 servings

Ingredients

  • 8 ounces sharp cheddar cheese
  • 1 8 ounce package cream cheese, chilled
  • 1 teaspoon sugar
  • 3/4 teaspoon dried basil
  • 1 dash salt, to taste
  • 1 dash black pepper, to taste
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 2 ounce jar diced pimentos, drained
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons minced green onions
  • 3 garlic cloves, pressed

Instructions
 

  • Cut cheddar cheese and cream cheese into 1/4 inch slices, then again in half.
  • Using a small dish with a little bit of an edge, place cheese slices on end alternating between cheddar and cream cheese slices.
  • Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic.
  • Pour marinade over cheese, cover and refrigerate overnight.
  • Take out of the refrigerator about 10-15 minutes before serving. Serve with sliced baguettes or triscuits (low-salt).

Notes

To make it easier to slice the cream cheese, stick it in the freezer for about an hour before slicing.
Source: Food.com
Cuisine: American
Course: Appetizer
Author: Christy Denney
author avatar
Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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