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Prep Time:
25 mins
Marinate Time:
2 hrs
Freeze Time:
15 mins
Total Time:
2 hrs 40 mins
Servings:
16
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Ingredients
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8 ounces havarti cheese
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8 ounces sharp Cheddar cheese
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6 ounces cream cheese
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2/3 cup finely chopped sweet and spicy dill pickle chips, such as Wickles® Pickles
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3 tablespoons finely chopped green onions
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1 tablespoon finely chopped fresh dill
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1 tablespoon ranch seasoning
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1/4 teaspoon crushed red pepper
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1/4 cup pickle brine from pickle jar
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1/4 cup apple cider vinegar
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1/2 cup olive oil
Directions
Place cheeses in the freezer for 15 minutes while marinade is prepared
Combine pickles, green onions, dill, ranch seasoning, red pepper, pickle brine, and apple cider vinegar in medium bowl. Stir in olive oil until well blended and set aside.
Cut each block of cheese in half lengthwise, then cut each piece into 1/4-inch slices, to form square pieces. Cut a small piece off of the cream cheese and place it between alternating flavors of cheese. Place the alternating cheese slices on their sides in the bottom of a small casserole dish. This can be done in 2 to 4 rows depending on the size of the dish.
Pour the reserved marinade over the cheeses, cover, and refrigerate at least 2 hours or up to overnight. Serve with crackers.
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Nutrition Facts (per serving)
213
Calories
19g
Fat
2g
Carbs
8g
Protein
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Nutrition Facts
Servings Per Recipe
16
Calories
213
% Daily Value *
Total Fat
19g
25%
Saturated Fat
8g
42%
Cholesterol
38mg
13%
Sodium
387mg
17%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
1%
Total Sugars
1g
Protein
8g
15%
Vitamin C
1mg
1%
Calcium
216mg
17%
Iron
0mg
1%
Potassium
70mg
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
