Southern Marinated Cheese Recipe
Servings: 16 people
Calories: 221kcal
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.
Print Recipe
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 6.5x11 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: 221kcal | Carbohydrates: 4g | Protein: 8g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 48mg | Sodium: 343mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1245IU | Vitamin C: 30mg | Calcium: 223mg | Iron: 1mg
