1/2 c. olive oil
1/2 c. white wine vinegar
2 oz. drained and chopped sun-dried tomatoes (the kind in oil)
2 T. chopped fresh parsley
3 T. minced green onions
3 cloves garlic minced
1 t. sugar
3/4 t. dried basil
1/2 t. salt
1/2 t. ground black pepper
1 (8 oz.) block cheddar cheese*
1 (8oz.) package cream cheese,cold**
Combine all, except cheese. Mix vigorously to blend. Set aside.
Cut each of the cheeses in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Arrange cheddar and cream cheese squares alternately in a shallow baking dish or pie plate with slices standing on end.
Pour marinade over the cheese slices, cover and refrigerate for at least 6 ours or overnight.
To serve, remove slices (carefully) to a serving platter so the still are arranged in an alternating patter. Spoon some of the extra marinade over the top.
Serve with crackers.
*Works the best if you can find a cheddar that is close in size and shape to cream cheese.
**Don’t use lo-fat cream cheese – way too soft.