Ingredients
1 8 oz. block cream cheese, cut into 3/4" cubes
1/2 cup Kraft Sun-Dried Tomato Vinaigrette
1 Tbsp. fresh rosemary, minced
1 Tbsp. fresh thyme leaves
zest of one lemon
Directions
Place cubes of cream cheese in a shallow bowl or plate. (I use a decorative pie plate.) Pour vinaigrette over cheese. Sprinkle with rosemary, thyme and lemon zest. Allow to marinate for at least 1 hour, or up to overnight. Garnish with fresh rosemary, thyme, and sliced lemon.
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