Thursday, December 29, 2011

Marinated Cheese Dip

So, I'm going to let you in on a little secret. I got this recipe from my brother-in-law, Brian. I've been told he's a pretty good cook. I haven't sampled much of his cooking, but I have had this and boy was it good. It is so easy to make and is always a crowd pleaser. Just in time for your new year's eve or football party! I don't have either to host or go to...so maybe I'll just have to make a half order of this for myself...and my family of course.


Marinated Cheese Dip
from my brother-in-law Brian (originally from a box of some sort...)
Ingredients:
3 cloves fresh minced garlic
3 Tablespoons fresh chopped parsley
1 teaspoon dried basil
2 Tablespoons sugar
1/2 cup red wine vinegar
1/2 cup olive oil
8 ounce block of extra sharp cheddar
8 ounce block of cream cheese
2 ounce jar of diced pimentos

Directions:
Mix all ingredients except the cheese. It's important you do this first to give time for the flavors to mesh prior to pouring it over the cheese.

Cut both pieces of cheese lengthwise down the middle so that each brick is now 2 identical bars of cheese.

Slice the bars of cheddar into little squares about 1/4-inch thick. Set them aside. Start slicing the cream cheese blocks into similar squares. But, with cream cheese being so messy and soft, every time you slice it you add one piece of cream cheese to one piece of sharp cheddar so that you're alternating between cream and cheddar as you go.

The dish is an important ingredient as well. You have to make sure it's not too wide or else the marinade will be too shallow. But it also has to be big enough to house all the cheese. You pretty much want the cheese to be anywhere from half way submerged to 3/4 of the way covered.

Select your dish, lay your cheese in rows, alternating the cream cheese and cheddar cheese in the bottom. The slices will be sitting up, not laying flat in the dish. Pour the other ingredients over your cheese. Try to make sure you place a good portion of the parsley, garlic, and pimentos resting on top of the cheese. Let it sit covered in the fridge for at least 20 minutes.

Serve this with Triscuits, plain or flavored. I've been told that garlic and herb or roasted tomato are really good with this. Now, to eat it, take your triscuit and stab it into one of the pieces of cream cheese and scoop up 1 slice of cream and 1 slice of cheddar with plenty of the marinade ingredients on top. Delish!

4 comments:

Val said...

What an amazing recipe!!!

Jennifurla said...

very gorgeous to look at, better to eat Ibet!

Rita said...

I have never seen this one before; a must try. Wishing you all the best for 2012.
Rita

Megan said...

Looks like a great appetizer. Happy New Year!

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