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Marinated Cheese


"This is a very colorful and tasty appetizer. Because it has such a stunning presentation, it is a great appetizer for the holidays. I take this to every function and gathering we attend - only because everyone else requests it!"
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8 h 20 m servings 169 cals
Original recipe yields 16 servings

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  • Prep

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  1. In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
  2. Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
  3. To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.

Nutrition Facts

Per Serving: 169 calories; 16.3 g fat; 1.4 g carbohydrates; 4.7 g protein; 30 mg cholesterol; 203 mg sodium. Full nutrition

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Read all reviews 185
  1. 220 Ratings

Most helpful positive review

This is a beautiful appetizer! 2 suggestions for preparation and presentation: spray PAM on your knife when slicing the cheese (especially the cream cheese) and use a dark colored serving dish...

Most helpful critical review

I give this 5 stars for taste but the prep and presentation needs some work. The cream cheese tasted wonderful but was very difficult to work with. I ended up with very tasty blobs. The chedd...

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This is a beautiful appetizer! 2 suggestions for preparation and presentation: spray PAM on your knife when slicing the cheese (especially the cream cheese) and use a dark colored serving dish...

I make this recipe all the time. My family and friends always ask for it. I use bottled Italian Dressing istead of the oil and seasoning mixture. I just pour the dressing over the cheese, onions...

This was so good. I used a small cookie cutter to cut the cheddar into small stars and flowers. I out the cream cheese in the freezer for a little while before I cut it and had no problem. Every...

WOW! What an awesome recipe! Excellent! Made exactly as written & served with Triscuit Garden Herb crackers (you need a sturdy cracker). 8oz blocks of cream cheese and cheddar cheese, alternatin...

This is an outstanding recipe!! I used soft mozzarella cheese and cheddar cheese--and was it ever good!!! The marinate is also good (along with some of the cheese) as dressing on salad greens ...

I have made this 6 times now. People request it now! I have used sundried tomatoes in place of pimentoes. I like it both ways.

I made this for the first time and served it for Easter as an appetizer with crackers. Rave reviews! Everyone loved it. I'm not fond or pimentos and did not have them on hand, so I substitute...

This was great! It had a beautiful presentation; one note is that there is a LOT of marinade - you'll definetly want to re-plate before you serve. Otherwise two thumbs up!

Wonderful recipe - everyone love it. SUGGESTION: I make double the marinade and divide in baggies. In addition to the cheeses I marinate mushrooms, steamed asparagus, steamed green beans and b...