Whisk together first 3 ingredients until mixture is blended; stir in diced red peppers and next 6 ingredients. Set marinade aside.
Cut block of Cheddar cheese in half lengthwise. Cut halves crosswise into 1/4-inch-thick slices. Repeat procedure with Monterey Jack cheese and cream cheese.
Arrange cheese slices alternately in a shallow baking dish, standing slices on edge. Pour marinade over cheeses. Cover and chill at least 8 hours. Transfer cheese to a serving plate, and spoon remaining marinade over top. Serve with assorted crackers.
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 12|
|Calories from Fat: 189 (79%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 36.7mg||11 %|
|Sodium 221.1mg||8 %|
|Potassium 79.4mg||2 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.9g|
|Protein 9.6g||14 %|
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Calories per serving: 238
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