Ingredients:

-1 package (8 oz) Cream Cheese
-1/2 cup Sun-Dried Tomato Vinaigrette Dressing
-1 clove garlic, sliced
-2 small sprigs fresh rosemary, stems removed
-6 sprigs fresh thyme, cut into pieces
-1 teaspoon black peppercorns

1. Cube cream cheese into 36 pieces
2. Place in a pie plate
3. Add remaining ingredients, toll lightly cover
4. Refrigerate at least 2 hours
5. Serve with crackers or on crostini

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