Ingredients
- Servings: 18
- 8 ounces cream cheese
- 1/2 cup sun-dried tomato vinaigrette dressing
- 2 garlic cloves, sliced
- 3 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 1 teaspoon black pepper
- 1 lemon peel, cut into thin strips
Recipe
- 1 cube cream cheese into 36 pieces.
- 2 place on serving tray.
- 3 combine remaining ingredients.
- 4 pour dressing over cheese and toss lightly.
- 5 refrigerate at least 1 hour.
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