This is, without a doubt, my favorite holiday appetizer. I make it every
Christmas Eve for our family gathering.
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But this year, I made it for an office Thanksgiving dinner and nearly everyone begged for the recipe. Who knew it would be so popular? So I decided to share it with you all in case you're looking for a crowd pleasing appetizer.
It's super easy and you make it the day before which means no last minute prep.
In these photos, I am showing it for "picture sake only" with the crackers served on the same dish. Normally I serve the crackers on the side so they don't get soggy from the marinade.
Southwestern Cheese Appetizer
1/2 cup olive oil
1/2 cup white wine vinegar
1/4 cup fresh lime juice
1/2 (7.5 oz) jar roasted sweet red peppers, drained & diced
3 green onions, minced
3 T. chopped fresh parsley
3 T. chopped fresh cilantro
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. fresh ground pepper
8-oz block of sharp Cheddar cheese, chilled
8-oz block of Monterey Jack cheese with peppers, chilled
8-oz package cream cheese, chilled
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Wisk together the first 3 ingredients until mixture is blended; stir in the diced red peppers and the next 6 ingredients. Set marinade aside.
Cut the block of Cheddar cheese in half lengthwise. Cut halves crosswise into 1/4-inch slices. Repeat with Monterey Jack cheese and cream cheese.
Arrange cheese slices alternatingly in a shallow baking dish, standing slices on edge. Pour marinade over cheeses. Cover and chill at least 8 hours.
Transfer cheese to a serving plate and spoon remaining marinade over the top. Serve with your favorite crackers, (I use Ritz crackers).