Reviewed: Nov. 9, 2009

I have used this recipe for years and I'm in the middle of moving, and can't find it. Luckily I found it here. It is always a hit and a very nice looking appetizer. I especially love to take it to a potluck when I have a busy schedule the day of the event and don't have time to be in the kitchen. That way I make it the night before and it's ready to go when I am! It is good with Triscuits or melba toast or pretty much any cracker!

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KBOVER

Cooking Level: Intermediate

Home Town: Glasgow, Kentucky, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Sep. 3, 2009

DIVINE! a bit labour intensive but the oohs and ahhs were worth it. It's KEY to freeze the cream cheese before cutting!

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Lisa

Cooking Level: Intermediate

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Reviewed: May 1, 2009

Heaven on a cracker!!

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Kathi

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Reviewed: Apr. 28, 2009

This was very good, but I will make a few changes next time. Specifically, I will use more cream cheese, and if I use cheddar again, I will slice it thinner and longer. The cheddar never gets a texture where it becomes easy to use on a cracker or crostini; so next time, I'll just cut it directly into a shape that will work well with my breads. If you let it marinate for days on end, the oil solidifies, but you can just scrape it off and discard or just leave your cheese on display at room temperature and the oil solids melt again. Not a pleasant mental image, but doesn't hurt the flavor either!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Apr. 20, 2009

This recipe is amazing. I went to a wine tasting last night and it was wonderful both tangy and creamy. I'm so glad I found the recipie. I read the other reveiews and the suggestions are spot on - use a dark colored plate to highlight the dish and you may want to replate as there is a lot of marinade.

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kelsey1

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Reviewed: Dec. 27, 2008

Delicious and unique appetizer! I recently served it at a party and everyone wanted the recipe. It's especially nice during the holidays. I serve with triscuits or wheat thins.

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Cathy

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Reviewed: Dec. 4, 2008

This has been a favorite of mine for years. It's lovely and so, so good. The flavors are supposed to be strong, but I guess that doesn't work for everyone's palate. However, I have never served it without it disappearing quickly (and people begging for the recipe).

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BURTRAM

Cooking Level: Expert

Home Town: Auburn, Alabama, USA

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Reviewed: Nov. 22, 2008

A favorite with friends and family. The colors are perfect for the holidays!

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cookiegirl30

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 15, 2008

I made this recipe for a fall dinner party I attended and it was a HUGE hit! Everyone wanted a copy of the recipe. It was easy to make (other than a little tricky to slice cream cheese!) and I like the prepare-ahead aspect. Thank you for posting :-)

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Sharon W.

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Reviewed: Oct. 28, 2008

This was good! I was worried about the cream cheese breaking down like others said, but mine didn't (I used the full fat version, maybe that's why). I used sun dried tomatoes instead of pimento.

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CASTOUT

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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Reviewed: Aug. 26, 2008

this is always a hit at parties. i make it just as the recipe says

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TabithaandMurphy

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Reviewed: Aug. 25, 2008

No one cared for this much, I ended up eating most of it myself. Won't make it again.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2008

Wow, this was wonderful. Everyone who tried this ask for the recipe. I have served this at a Christmas party (looks very festive) and a progressive dinner. I placed the cream cheese in the freezer for a while, it really helps in making nice clean slices.

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TERRIE3566

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Orient, Ohio, USA

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Reviewed: Aug. 14, 2008

This recipe is awesome! I've made it a few times for friends and family and it's always a hit! It's best to make the recipe the night before but be sure to use it the next day, because it doesn't keep well past the next day (the cream cheese turns to liquid).

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Jenn V.

Cooking Level: Expert

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Reviewed: Jul. 15, 2008

Great for parties! Guests rave about the presentation and taste. It's just as good if you substitute Italian dressing for the dressing mixture. It's also delicious (although not as pretty) if you use hot pepper cheese instead of cheddar.

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Court

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Reviewed: Jul. 7, 2008

Absolutely gorgeous and lovely to serve during the Christmas season. This recipe rocks!

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higherlovetx

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jun. 29, 2008

Fantastic! This was a big hit at my dinner party. I put the (low fat) cream cheese in the freezer for about two hours to make cutting it easier. Have your cheddar ready to go before preparing the cream cheese. That way you're ready to start assembling as soon as you've sliced the cream cheese (it will get soft quickly). I had some roasted red peppers on hand, so I used those in place of the pimento. I served with wheat crackers and pita chips. Yummy!

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JRCHAPMA

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Reviewed: May 4, 2008

Big Hit! had this at a friends party - soo- yummy! The key is to freeze the cream cheese before slicing(If that doesn't work for you, I think it would be nice with mozzarella or provolone in it's place)

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KCSTYLE

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

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Reviewed: Apr. 2, 2008

Amazing! I ended up having to put the cream cheese in the freezer for a bit because it was too soft to cut. Next time I'll try using fresh mozzerella balls.

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michelleag05

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Reviewed: Jan. 29, 2008

Awesome recipe! I only marinated for 3 hours and it still came out great! Next time I will cut the cream cheese into smaller pieces than the cheddar. I used mild cheddar cheese because I was scared sharp cheddar would overpower the marinade but I couldn't taste enough cheddar. If you like cheddar cheese, use sharp cheddar.

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