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Ingredients:
| 1 oz Belgioioso Fontina cheese, cut into cubes |
| 1 cup quartered artichoke hearts |
| 1/2 cup sliced sun-dried tomatoes |
| 1 cup pitted green olives |
| 1/2 cup Kalamata olives |
| 4 cloves garlic |
| 2 sprigs rosemary |
| 4 sprigs thyme |
| 1/4 cup olive oil |
| 1/4 cup champagne vinegar |
| 1 1/2 tablespoons fresh lemon juice |
| 4 tablespoons fresh orange juice |
| 1/8 teaspoon salt |
| 1/8 teaspoon pepper |
Directions:
- Mix all ingredients and refrigerate until ready to serve. Allow to marinate for 2-3 days for the best flavor.
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