- 1 (8 ounce) package PHILADELPHIA Cream Cheese
- 1/2 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
- 2 cloves garlic, sliced
- 3 small sprigs fresh rosemary, stems removed
- 6 sprigs fresh thyme, cut into pieces
- 1 teaspoon black peppercorns
- 1 lemon's peel, cut into thin strips
- Cube cream cheese into about 36 pieces. Place in 9-inch 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.