1 pkg. cream cheese
½ cup sun dried tomato and oregano 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 thin strips
Cube cream cheese into about 36 pieces. Place in 9 inch pie plate.
Add remaining ingredients; mix lightly. Cover.
refrigerate at least 1 hour or up to 24 hours, Serve with crackers, crusty bread or pita chips
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