1/2 cup olive oil
1/2 cup white wine vinegar
3 Tbsp. chopped fresh parsley
3 Tbsp. minced green onions
1 tsp. sugar
3/4 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper
3 cloves garlic, minced
2-oz. jar diced pimiento, drained
8-oz. block sharp Cheddar cheese
8-oz. package cream cheese
Combine first 10 ingredients in a jar, cover tightly and shake vigorously to combine.
Set marinade aside.
Cut block of Cheddar cheesein half lengthwise.
Cut crosswise into 1/4-inch-thick slices; set aside.
Using a knife dipped in very hot water and wiped dry in between slices, cut the cream cheese into 1/4-inch-thick slices.
Arrange cheese slices alternately in a shallow baking dish, standing slices on edges.
Pour the marinade over the cheese slices.
Cover and refrigerate for at least 8 hours.
Transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade.
Spoon marinade over cheese slices. Use cheese forks or toothpicks serve with assorted crackers.