From: Christopher H.

Ingredients:

• ½ cup olive oil
• ½ cup white wine vinegar
• 2 Tbsp. green onion, minced
• 2 Tbsp. water
• ½ tsp. salt
• ½ tsp. pepper
• 1 ½ tsp. Splenda
• 3 Tbsp. fresh parsley, chopped
• 1 jar red pimentos, drained  OR sub sun-dried tomatoes
• 3 cloves garlic, minced
• 1 (8 ounce) block Monterey Jack cheese, chilled
• 1 (8 ounce) block cheddar cheese, chilled
• 1 (8 ounce) block cream cheese, chilled

Directions:

1. Whisk together first 10 ingredients, set aside.
2. Using a jar to shake ingredients is perfect.
3. Cut cheese blocks in half lengthwise.
4. Cut each half into ¼ in thick slices.
5. Arrange cheese slices in a shallow dish making four rolls of alternating cheese types.
6. Pour the marinade mixture over the cheese.
7. Cover with plastic wrap and refrigerate overnight.
8. Re-plate onto a platter in rows and top with some of the marinade.
9. Serve with an assortment of crackers, if desired

Appropriate for:

Gastric Bypass: All Stages
Lap-Band: All Stages