1-8 oz. pkg. cream cheese 1/2 C. sun-dried tomato vinaigrette dressing (Kraft) 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 strips
Cube cream cheese into about 36 pieces; place in 9" pie plate. Add remaining ingredients; toss lightly, cover. Refrigerate at least 1 hour or up to 24 hours. Serve with cracker, crusty bread or pita chips. Makes 18 servings, 2 pieces each. Cubed and infused with summery aromatic flavors. it's a perfect appetizer.