I stole this recipe from my neighbor Carol back when we lived three houses apart. She brought a block of marinated cheese to every single block party, and it disappeared before the burgers were even off the grill. It took me two tries to get the ratio of herbs and oil right, but once I did, this became my go-to when I need something that looks like more effort than it actually took.
Why You’ll Love This Recipe
- No cooking required, just chopping and stirring
- Sits in the fridge and actually gets better over a day or two
- Works with whatever cheese you already have on hand
- Feeds a crowd without much effort on your end
Ingredients You’ll Need
| Ingredient | Quantity | Notes & Substitutions |
|---|---|---|
| Cream cheese, softened | 8 oz | Block style, not the whipped kind in a tub |
| Cheddar cheese, cubed | 8 oz | Sharp cheddar holds up best |
| Olive oil | 1/2 cup | A mid range bottle is fine here |
| Sun dried tomatoes, chopped | 1/4 cup | Oil packed ones blend into the marinade nicely |
| Fresh basil, chopped | 2 tbsp | Parsley works if that’s what’s in the fridge |
| Garlic, minced | 2 cloves | Fresh, not jarred, if you can help it |
| Red pepper flakes | 1/4 tsp | Leave it out if kids will be eating this |
| Salt and pepper | To taste |
Pro tip: cut the cheese into even cubes so the marinade coats each piece about the same. Uneven pieces mean some bites taste bland and others taste like straight garlic.
Kitchen Tools & Equipment
- A shallow dish or pie plate for marinating
- A sharp knife for cubing the cheese
- Plastic wrap or a lid to cover it while it chills
Step by Step Instructions
Step 1: Prep the Ingredients
Cut the cream cheese and cheddar into roughly 1 inch cubes. Chop the sun dried tomatoes and basil.
Step 2: Start Cooking
There’s no actual cooking involved here. Whisk the olive oil, garlic, red pepper flakes, salt, and pepper together in a small bowl.
Step 3: Add Layers of Flavor
Arrange the cheese cubes in a shallow dish and scatter the sun dried tomatoes over the top.
Step 4: Bring It All Together
Pour the oil mixture over the cheese, then sprinkle with basil. Cover and refrigerate for at least 4 hours, though overnight is better.
Step 5: Serve and Enjoy!
Pull it out of the fridge about 15 minutes before serving so the oil loosens up, then serve with crackers or toasted baguette slices.
Expert Tips & Common Mistakes to Avoid
Tips:
- Use full fat cream cheese. Low fat versions turn grainy after a few hours in oil.
- Let it sit out for a few minutes before serving so the cheese isn’t rock hard.
- Save the leftover oil. It’s basically a garlic herb dressing at that point.
Mistakes:
- Serving it straight from the fridge, when the cheese is still too firm to spread.
- Skipping the overnight rest. It’s fine after 4 hours but noticeably better the next day.
- Using pre shredded cheddar, which is coated in starch that keeps the marinade from sticking.
Recipe Variations & Customizations
- Vegetarian/Vegan: already vegetarian as written. Swap in dairy free cream cheese and cheddar for a vegan version, though the texture will be softer.
- Gluten Free: serve with gluten free crackers instead of baguette.
- Spicy or Mild: add more red pepper flakes, or a diced fresh chili if you want real heat.
- Protein Boost: not really the point of this one, but a handful of salami cubes mixed in isn’t a bad idea.
What to Serve With This Dish
This one’s a starter, not a meal, so keep the sides simple: crackers, sliced baguette, or celery sticks for something lighter. A dry white wine or a cold beer both work fine alongside it.
How to Store & Reheat Leftovers
Storage: keep it covered in the fridge for up to 5 days.
Reheating: don’t. This is meant to be served cold or just barely at room temperature.
Freezing: skip it. The texture falls apart once thawed.
FAQs About This Recipe
Can I make this ahead of time?
Yes, and honestly you should. This is one of those rare appetizers that gets better a day or two after you make it.
What if I don’t have sun dried tomatoes?
Roasted red peppers work as a substitute, or leave them out and lean on the garlic and herbs instead.
How do I make this healthier?
Cut back on the oil and add more fresh herbs. The flavor still comes through without drowning the cheese in a full half cup.
Final Thoughts
Carol still brings this to every cookout, and I still can’t get the ratio quite as good as hers. If you crack the code, tell me.
Save this one for your next get together, and pass it along to anyone who’s always in charge of the appetizer table.
