If you’re looking for a great appetizer to help ring in the New Year, you must give this one a try! This recipe was buried deep in “the pile” when I stumbled upon it. It was from a 2006 issue of Southern Living magazine.
I made this recipe for a family get together and it was devoured! What an elegant but easy appetizer! My favorite part was that I could make everything the day before — and you know how I love a recipe that can be made ahead of time!
Here’s a tip: I found that the cream cheese was easier to slice if I stuck it in the freeze for 30 minutes or so.
The cheese looked so festive arranged on the platter! I served it with whole-grain crackers and kielbasa. Mmmmm! Perfection!
What’s your favorite easy appetizer?
Compliments of It’s a Keeper
1 (0.7-oz.) envelope Italian dressing mix
1/2 cup vegetable oil
1/4 cup white vinegar
2 Tbs minced green onion
2 Tbs water
1 1/2 tsp 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
Whisk together the 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 for at least 8 hours. Drain marinade; arrange cheese on a platter in rows. Top with pimiento, and serve with assorted crackers.
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