In a bowl, mix the cheese with the onions, chives, vinegar
Combine all ingredients except the rosemary with half of the bottled dressing in a large bowl; stir gently.
Cover and chill at least 8 hours or up to 24 hours.
Divide cheese and olives mixture into six (8-10 ounce) glass containers.
Place 1 rosemary sprig in each container.
Pour remaining dressing evenly into containers. Cover tightly and refrigerate up to 2 weeks.
ut the block of Cheddar cheese in half lengthwise. Cut crosswise
side.
Cut blocks of cheese in half lengthwise.
Cut
Prepare Yogurt Cheese 24 hours ahead of time (recipe follows). Stir together sugar and cocoa in a small microwave-safe bowl. Stir in water. Microwave on High 45 seconds or until mixture boils. Cool slightly. Add vanilla and mint. Stir cocoa mixture into Yogurt Cheese. Fold in whipped topping. Spoon into 8-inch square pan. Cover with plastic wrap. Freeze 2 to 4 hours until firm. Serve. Scoop into individual dessert dishes.
side.
Cut the goats cheese logs crosswise into 1\" thick
Cut cheddar cheese and cream cheese into 1/4 inch slices, then again in half.
Using a small dish, place cheese slices on end alternating cheddar and cream cheese.
Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic.
Pour marinade over cheese, cover and refrigerate overnight.
Serve with crackers.
Slice each block of cheddar cheese into twenty 1/4-inch slices.
Cut each block of cream cheese into 18 slices; sandwich between cheddar slices, using a knife to spread evenly.
Create four 6-inch long blocks of cheese; place in a 13x9-inch dish.
Combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese.
Cover and refrigerate overnight, turning once.
Drain excess marinade.
Serve cheese with bread or crackers.
Cube block of Cheddar cheese and block of cream cheese.
Mix remaining ingredients and pour over cheese.
Let marinate overnight.
Serve chilled or at room temperature.
Beautiful served in a glass bowl.
Slice cheese blocks in half lengthwise. Then slice each of those halves into small 1 x 1-inch slices. Alternate Cheddar and cream cheese slices in a shallow pan. When finished, pour the Italian dressing over the top of the cheese and marinate overnight. Serve with crackers.
Cube cream cheese into 36 pieces.
Place on serving tray.
Combine remaining ingredients.
Pour dressing over cheese and toss lightly.
Refrigerate at least 1 hour.
Place cheese cubes in a pint jar.
Mix the rest of the ingredients in a bowl or measuring cup and pour over cheese.
Screw lid on jar securely and shake well to coat the cheese. Let marinade 12-24 hours at least shaking and rotating jar occasionally.
Remove cheese from marinade and serve with toothpicks.
Cut the cheese and meat into 1/2 inch pieces.
In a bowl, combine the oil, lemon juice, fennel seeds, and pepper.
Stir in the cheese and meat mixture, and the olives.
Cover and chill for up to 3 days stirring occasionally.
Let stand 30 minutes at room temperature before serving.
Serve with toothpicks.
Mix cheeses, onion, and garlic well, chill for 1 hour until firm enough to form into bite-sized balls. Blend marinade ingredients, pour over cheese balls, and marinate for several hours or overnight.
In medium bowl, thoroughly blend nacho cheese recipe soup mix, sour cream and hot pepper sauce.
Stir in remaining ingredients. Chill.
Serve with tortilla, corn or potato chips.
Makes about 2 1/2 cups of dip.
Stir together first 5 ingredients in a large bowl; stir in cheese.
Store in refrigerator up to 1 week.
Use on sandwiches, grilled cheese, crackers, etc.
br>Spread the Homemade Pimiento Cheese on the non-buttered side
asta and garlic to the cheese sauce, mix to incorporate.
Stir together all ingredients in a large bowl and enjoy. This is a great pimiento cheese recipe.
Drain clams, reserving 1 tablespoon clam juice.
Soften the cream cheese with the clam juice.
Add remaining ingredients and beat into cream cheese mixture. Mix in clams.
Chill and serve on crackers or with chips or vegetable dippers.