1 pkg. (8 oz.) Philadelphia Cream Cheese
1/2 c. Kraft Sun-Dried Tomato Vinaigrette Dressing
2 cloves garlic, sliced
3 small sprigs fresh rosemary, stems removed
6 fresh sprigs thyme, cut into pieces
1 t. black peppercorns
Peel of 1 lemon, cut into thin strips
Cube cream cheese into about 36 pieces. Place in a 9" pie plate.
Add remaining ingredients; toss lightly. cover
Refrigerate at least 1 hour or up to 24 hours. Serve with crackers, crusty bread or pita chips.