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Ingredients
- 1 8 oz pkg. cream cheese
- 1/2 c. Kraft sun-dried tomato vinaigrette dressing
- 2 cloves garlic, sliced
- 3 small sprigs fresh rosemary, stems removed
- 6 sprigs fresh thyme, cut into pieces
- 1 tsp. Black peppercorns.
- peel of 1 lemon, cut into tin strips
Preparation
Step 1
Cube cream cheese into about 26 pieces. Place in a 9" pie plate. Add remaining ingredients, toss lightly. cover
Refrigerate at least 1 hour or up to 24 hrs. Serve with Nabisco crackers, crusty bread, or pita chips.