Directions:
- Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices; sandwich between cheddar slices, using a knife to spread evenly. Create four 6-in.-long blocks of cheese; place in a 13x9-in. dish.
- In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese.
- Cover and refrigerate overnight, turning once. Drain excess marinade. Serve cheese with bread or crackers. Yield: about 2 pounds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 49.3 Kcal (206 kJ) | ||
| Calories from fat | 42.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 7% | |
|---|---|---|---|
| Cholesterol | 3.81mg | 1% | |
| Sodium | 54.43mg | 2% | |
| Potassium | 17.05mg | 0% | |
| Total Carbs | 1.07g | 0% | |
| Sugars | 0.82g | 3% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 0.59g | 1% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 1.5mg | 8% | |
| Calcium | 17.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 271 Kcal (1135 kJ) | ||
| Calories from fat | 232.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.8g | 7% | |
|---|---|---|---|
| Cholesterol | 20.94mg | 1% | |
| Sodium | 299.21mg | 2% | |
| Potassium | 93.73mg | 0% | |
| Total Carbs | 5.91g | 0% | |
| Sugars | 4.49g | 3% | |
| Dietary Fiber | 0.52g | 0% | |
| Protein | 3.25g | 1% | |
| Vitamin C | 33.6mg | 10% | |
| Iron | 8.1mg | 8% | |
| Calcium | 94.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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