Saturday, January 1, 2011

Marinated Cream Cheese

Diane W.

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.

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