Description
Pickle-marinated cheese stacks—layers of havarti, cheddar, and cream cheese soaked in zesty brine, herbs, and ranch. Bold, tangy, party-perfect.
Ingredients
Scale
- 8 ounces havarti cheese
- 8 ounces sharp cheddar cheese
- 6 ounces cream cheese
- 2/3 cup finely chopped sweet and spicy dill pickle chips
- 3 tablespoons finely chopped green onions
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon ranch seasoning
- 1/4 teaspoon crushed red pepper
- 1/4 cup pickle brine from the pickle jar
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
Instructions
- Place havarti, cheddar, and cream cheese in the freezer for 15 minutes to make slicing easier.
- In a medium bowl, mix together the chopped pickles, green onions, dill, ranch seasoning, crushed red pepper, pickle brine, and apple cider vinegar. Stir in olive oil to make the marinade.
- Slice the havarti and cheddar into 1/4-inch thick square pieces. Cut cream cheese into smaller pieces.
- Layer cream cheese between alternating slices of havarti and cheddar to form stacks.
- Arrange the cheese stacks on their sides in a small casserole dish.
- Pour the marinade over the cheese, making sure everything is fully coated.
- Cover and refrigerate for at least 2 hours or overnight for best flavor.
- Serve cold with crackers, toasted bread, or as part of a charcuterie board.
Notes
- Chilling the cheese before slicing helps it hold its shape.
- Use flavored pickles like spicy dill or garlic for different variations.
- Pairs well with cured meats and fresh veggies on a charcuterie board.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 213
- Sugar: 1g
- Sodium: 290mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 25mg