1 (8 ounce) package cheese, cubed
4 tablespoons dairy-free ranch dressing mix
2 tablespoons olive oil
1 onion, diced
1 (8 ounce) package cream cheese, softened
3 tablespoons beef bouillon granules
1 cup vinegar
2 tablespoons vegetable oil
1 (16 ounce) can cream-style corn
1 green bell pepper, diced
1/4 teaspoon garlic powder
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1/4 teaspoon dried rosemary
1 pound shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Place 1 cubed cheese or French-fried cheese into a 3 inch square baking dish (I like one with a skylight for extra detail).
Sprinkle milk and water over the cheese, making sure that there is plenty of water to keep it moist. Sprinkle with seasoning and oil, then spoon cream cheese mixture over cream cheese.
Cover the edges of the cheese layer with foil and top with remaining cheese.
Bake in preheated oven until golden, about 1 hour. Top with Cheddar cheese. Bake an additional hour, stirring, until cheese is bubbly and topping is golden brown, about 45 minutes. Cool completely before serving.
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