FOR THOSE OF YOU WHO ATTENDED OUR 2019 HOLIDAY OPEN HOUSE,
WE ARE POSTING RECIPES EACH DAY THIS WEEK AS REQUESTED.
1 (0.7 OZ) Italian dressing mix
1/2 C. Vegetable oil
1/4 C. White wine vinegar
2 T. Green onion, minced
2 T. Water
1 1/2 t. Sugar
1 8oz. Block Cheddar cheese, chilled
1 8oz. Block Monterrey Jack cheese, chilled
1 8oz. Cream cheese, chilled
1 4oz. Jar chopped pimento, drained
Whisk together first 6 ingredients; set aside. Cut Monterrey Jack, cheddar, and cream cheese in half lengthwise; cut each half crosswise into 1/4-inch thick slices. Arrange cheese using a smaller slice/piece of cream cheese between cheddar and Monterrey Jack in 4 rows in a shallow 2-qt. baking dish, alternating cheese. Cover and chill at least 8 hours. Drain marinade; arrange cheese on platter and top with pimento. Serve with assorted crackers and crostini.
*This is adapted from a Southern Living recipe.