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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (12g) Recipe makes 18 servings The following items or measurements are not included below: sun-dried tomato vinaigrette dressing 3 small rosemary sprigs 6 sprigs fresh thyme 1 teaspoon black peppercorns 1 lemons, zest of |
||
| Calories 44 | ||
| Calories from Fat 39 | (89%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.4g | 6% | |
| Saturated Fat 2.8g | 13% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 13mg | 4% | |
| Sodium 37mg | 1% | |
| Potassium 16mg | 0% | |
| Total Carbohydrate 0.5g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 1.0g | 1% | |
Mediterranean Marinated Cheese
SERVES 18 , 2 cubes
Ingredients
- 1 (8 ounce) box Philadelphia Cream cheese
- 1/2 cup kraft sun-dried tomato vinaigrette dressing
- 2 garlic cloves, sliced
- 3 small fresh rosemary sprigs, stems removed
- 6 sprigs fresh thyme, cute into small pieces
- 1 teaspoon black peppercorns
- 1 lemon, zest of, cut into thin strips
Directions
1
Cube cream cheese into about 36 pieces.Place in 9-inch pie plate.2
Add remaining ingredients; toss lightly. Cover.3
Refrigerate at least 1 hour or up to 24 hours. Serve with crackers, crusty bread, or pita chips.
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- Course > Appetizers > Spreads
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > For Large Groups
- Occasion > Seasonal > Summer
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