93. Marinated Cheese

From 2006 Southern Living Annual Recipes

For Christmas Eve at my parents' house, we always have soup/chili and a bunch of nibbles, so I brought these to share with the group.

The flavor from the Italian dressing wasn't as strong as I anticipated, but these still tasted great. And, with the three different colors of cheese, it made for a pretty presentation.

I put the cream cheese in the freezer for about 30 minutes, which made it much easier to slice. However, those slices broke down a little in the marinade...but they're the ones that soaked up the most of the flavor.

1 (0.7-oz.) envelope Italian dressing mix
1/2 cup vegetable oil
1/4 cup white vinegar
2 tablespoons minced green onion
2 tablespoons water
1 1/2 teaspoons sugar
1 (8-oz.) block Monterey Jack cheese, chilled
1 (8-oz.) block Cheddar cheese, chilled
1 (8-oz.) package cream cheese, chilled
1 (4-oz.) jar chopped pimiento, drained
Assorted crackers

Whisk together first 6 ingredients. Set aside.

Cut Monterey Jack cheese in half lengthwise. Cut each half crosswise into 1/4-inch-thick slices. Repeat with Cheddar cheese and cream cheese.

Arrange cheese in 4 rows in a shallow 2-qt. baking dish, alternating Monterey Jack cheese, Cheddar cheese, and cream cheese. Pour marinade over cheese. Cover and chill at least 8 hours.

Drain marinade; arrange cheese on a platter in rows. Top with pimiento, and serve with assorted crackers.