Prep 10 mins
Cook 1 hr
adapted from Kraft recipe
- 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
- Cube cream cheese into 36 pieces.
- Place on serving tray.
- Combine remaining ingredients.
- Pour dressing over cheese and toss lightly.
- Refrigerate at least 1 hour.
This was quite good - meaning DH absolutely loved it. I did not have the fresh herbs so used 1 teaspoon dried thyme and 1/2 teaspoon dried rosemary, ground. I pressed the garlic and used 3 cloves. Overall, this was very flavorful and was served on rounds of toasted Italian bread. Will make this again as its a great appetizer, but I might experiment too, with a combo of different dressings. Thanks for posting - made for Spring PAC 2012.
I cut the recipe in half and pretty much followed the recipe. I did mince the garlic so the chunks weren't too big and used the fresh herbs. Put on fresh toasted bread and this was very DELICIOUS!!! Definately going into my Favorites of 2012. Made for PAC Orphanage 2012 tag game. Thank you for posting.
My neighbor moved out and gave me some salad dressings which I don't often use, but one was the sun dried, and I saw this recipe and thought why not. It was easy and quick, I used some whole wheat crackers and also triscuits and really enjoyed this. It was no work and the fresh herbs to me, really made it. It was easy and very enjoyable. Thx