I hope you are all having a wonderful Christmas. We have had a great season so far, spending time with family and friends, and eating way too much!
I’m sharing a recipe that I got from a neighbor in Florida several years ago. She gave me the original version, but with a few changes you can make a Southwestern version too. I’ve served both many times and everyone always loves it. I think it’s best with Ritz crackers, but you can use any crackers you like.
- ½ c. olive oil
- ½ c. white wine vinegar
- 3 tbsp. chopped fresh parsley
- 3 tbsp. minced green onions
- 3 cloves garlic, minced
- 1 tsp. sugar
- ¾ tsp. dried basil
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- 8-oz. mild cheddar cheese
- 8-oz. pepper jack cheese
- 8-oz. cream cheese
- Combine oil and vinegar, whisking to mix. Add chopped parsley, minced green onion, minced garlic, sugar, basil, salt and black pepper, set aside.
- Cut mild cheddar and pepper jack cheeses in half lengthwise. Cut into ¼-inch slices.
- You can stick cream cheese in the freezer for a while and slice it up like you did the cheddar and pepper jack. Or...do as I do and using a butter knife spread about 1 tsp. room temperature cream cheese on cheese slices, arranging alternately in a shallow baking dish, standing slices on edge. Pour marinate over cheese slices.
- Cover and marinate in refrigerator at least 8 hours.
- Serve with crackers.
- Omit dried basil.
- Add ½ of a 7.5-oz. jar roasted sweet red peppers, drained and diced.
- Add ¼ c. fresh lime juice.
- Omit parsley.
- Add 3 tbsp. chopped fresh cilantro.