Marinated cheese is that retro tray from church socials and holiday open houses-the one your aunt swore was “secret” but actually just came from the pages of Women’s World or the Junior League cookbook.

Some recipes hold up against the test of time and this one is no exception. The only difference is that I added in gouda to compliment the cheddar, offer variations to customize and make it your own and provide instructions on how to make it ooey-gooey, warm (it’s amazing!).

Variations

Variations section (out-feature competitors)

• Sun-Dried Tomato & Basil– swap pimientos for chopped sun-dried tomatoes + fresh basil instead of Italian seasoning
• Mediterranean– add chopped olives, dried oregano and use red-wine vinegar instead of white wine vinegar
• Pepper Jelly – layer thin schmear of pepper jelly between each layer of cheese
• Smoky Paprika + Chive– add 1 teaspoon of smoked paprika, chopped chives instead of scallions and a pinch of cayenne
• No-Garlic Holiday Version – This is a very garic-forward dish, omit the garlic when making it for a party so they don’t stink up the joint.
• Serve Warm– I hate to say this, but I might actually prefer hot marinated cheese. Heat it for 15 minutes in a 350°F oven and serve with crackers and other dippers.

More appetizer ideas:

• How to Build the Ultimate Cheese Board
• Warm Tomato and Mozzarella Salad
• Caprese Skewers
• Balsamic Cherry Crostini
• Apple Cinnamon Popcorn 
• Cranberry Baked Brie

Pimento Cheese Spread

A popular southern dish, this EASY Pimento Cheese recipe is made with only 6 ingredients and tastes great spread onto crackers or in a grilled cheese!

See The Recipe!

Beef Carpaccio Crostinis

Beef Carpaccio Crostini are thinly sliced pieces of beef with garlic aioli, black sea salt and fresh rosemary with tomato. The perfect party appetizer.

See The Recipe!

Southern Marinated Cheese Recipe

5 from 6 votes

Cheddar, gouda, cream cheese, herby vinaigrette, zero fuss. Classic retro Southern marinated cheese with make-ahead tips, safe storage, and tasty twists for every party.

Prep Time: 20 minutes mins

Freezing/Marinating Time: 6 hours hrs

Total Time: 6 hours hrs 20 minutes mins

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Servings: 16 people

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Ingredients

• 16 ounces chopped pimentos , drained
• 1/2 cup scallions , whites and light greens, chopped
• 1/3 cup extra virgin olive oil
• 1/3 cup white wine vinegar
• 2-3 cloves fresh garlic , minced
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon coarse sea salt
• 1/2 teaspoon ground black pepper
• 8 ounce black medium cheddar
• 8 ounce block gouda
• 2 8- ounce blacks cream cheese , frozen for 30 minutes

Instructions

• In a medium, non-metallic mixing bowl, combine the drained 16 ounces chopped pimentos, chopped 1/2 cup scallions, 1/3 cup extra virgin olive oil, 1/3 cup white wine vinegar, minced 2-3 cloves fresh garlic, 1/2 teaspoon Italian seasoning, 1/2 teaspoon coarse sea salt and 1/2 teaspoon ground black pepper. Stir to combine and set aside.
• Freeze the 2 8- ounce blacks cream cheese for at least 30 minutes before cutting. Cut each block of 8 ounce black medium cheddar and 8 ounce block gouda down the center lengthwise, then into 1/8 inch thick slices. This can be approximate, but whatever you choose, do it uniformly. Set the cheese slices to the side until you are ready to assemble.
• Choose a casserole or decorative dish. The picture dish is 6.5×11 inches and I had a little leftover. Cut the cream cheese block as you go, using a slice of cheese to "wipe" it off the knife. Alternate slices of gouda, cream cheese, cheddar, cream cheese and so on until the whole dish is filled.
• Spoon the pimento topping over. Cover and chill for at least 6 hours before serving.
• Serve with crackers, carrots, celery sticks, pita chips or whatever dipper you desire.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

To Serve Warm– Peheat the oven to 350°F and bake uncovered for 15 minutes or until cheese starts to get melty. Use a spoon or serving knife to spread onto crackers. 

Make-Ahead- This dish requires to be made ahead so the flavors have time to marinate into the cheese. Make no more than 48 hours ahead of time to avoid the cheese having a funky texture. 

Leftovers– Cover and store in the fridge for up to 5 days. Serve leftovers chilled or warm. 

Freezing– I do not recommend freezing this dish. Thawing creates a mealy texture. 

Nutrition

Calories: 221 kcal, Carbohydrates: 4 g, Protein: 8 g, Fat: 19 g, Saturated Fat: 9 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 7 g, Cholesterol: 48 mg, Sodium: 343 mg, Potassium: 120 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 1245 IU, Vitamin C: 30 mg, Calcium: 223 mg, Iron: 1 mg

Author: Chef Jessica Formicola

Calories: 221

Course: Appetizer

Cuisine: American

Keyword: christmas appetizer, marinated cheese, marinated cheese appetizer, southern marinated cheese

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