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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (198g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 cup white wine vinegar |
||
| Calories 735 | ||
| Calories from Fat 621 | (84%) | |
| Amount Per Serving | %DV | |
| Total Fat 69.1g | 106% | |
| Saturated Fat 34.7g | 173% | |
| Monounsaturated Fat 27.6g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 158mg | 52% | |
| Sodium 871mg | 36% | |
| Potassium 214mg | 6% | |
| Total Carbohydrate 5.3g | 1% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 1.9g | ||
| Protein 25.4g | 50% | |
Ingredients
- 2 (8 ounce) packages cream cheese
- 1 (8 ounce) package sharp cheddar cheese
- 1 (8 ounce) package monterey jack cheese or monterey jack pepper cheese
- 1/2 cup olive oil
- 1/2 cup white wine vinegar
- 1 (4 ounce) jar diced pimentos
- 3/4 teaspoon basil
- 3 garlic cloves, diced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 tablespoons chopped green onions
- 3 tablespoons chopped parsley
Directions
1
Slice cheese into 1/4 inch rectangles; alternate slices in 10 inch pie plate.2
Mix together all other ingredients, pour over cheese, sprinkle parsley on top for eye appeal. Cover tightly and refrigerate overnight.3
Serve at room temperature with good crackers.
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