If you love a good cheese board moment, this pickle marinated layered cheese deserves a spot. Slices of creamy Havarti and sharp yellow cheddar are layered with a thin smear of cream cheese, then soaked in a tangy dill pickle marinade with fresh herbs, green onion, chopped pickles, and hot cherry peppers. It can be served immediately or after a few hours in the fridge, the cheese becomes perfectly seasoned, ultra creamy, and full of that irresistible pickle flavor.

This recipe is incredibly simple to make, requires no cooking, and feels a little unexpected which makes it perfect for entertaining, game day spreads, or a snack you’ll keep sneaking bites of straight from the fridge.

Why You’ll Love This Recipe

• No cooking required
• Make-ahead friendly
• Perfect for cheese boards and entertaining
• Creamy, tangy, and packed with dill pickle flavor
• Easy to customize with your favorite cheeses or add-ins

Serving Ideas

• Slice into slabs for a cheese board
• Serve with buttery crackers, pretzels, or crostini
• Chop leftovers and add to a chopped antipasto or pasta salad

Storage

Store covered in the refrigerator for up to 3–4 days. Flavor intensifies the longer it sits.

Dill Pickle Marinated Layered Cheese

Yield: 6-8

Prep Time: 15 minutes

Total Time: 15 minutes

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Ingredients

Cheese Layers

• 8 oz Havarti cheese, sliced
• 8 oz yellow cheddar cheese, sliced
• 4–6 oz cream cheese, softened slightly (for thin smears)

Pickle Marinade

• ½ cup dill pickle juice
• ¼ cup olive oil
• 2 Tbsp finely chopped dill pickles
• 2–3 Tbsp sliced hot cherry peppers
• 2 cloves garlic, finely minced or grated
• 1 Tbsp fresh dill, finely chopped
• 1 tsp dried dill (optional)
• 1–2 green onions, thinly sliced (mostly green parts)
• Fresh cracked black pepper
• Salt, only if needed (taste first)

Instructions

1. Prepare the cheese slices and spread a very thin smear of cream cheese on one side of each slice. Stack or alternate the Havarti and cheddar, pressing gently so the layers stick together. Arrange into a shallow dish or container.
2. In a bowl or jar, combine the pickle juice, olive oil, chopped pickles, cherry peppers, garlic, fresh dill, dried dill, green onion, and black pepper. Stir well and taste. Add salt only if needed.
3. Pour the marinade over the top, spooning the pickles, peppers, and herbs across the surface and down the sides.
4. You can totally serve it right away or cover and refrigerate for at least 4 hours, ideally overnight. This really allows the cheeses to absorb that flavor.
5. Remove from the fridge 10–15 minutes before serving. Spoon some of the marinated pickles and peppers over the top for extra flavor and color when plating. Enjoy!