Recipe by Lara Lyn Carter
- 1 (8-ounce) block of cream cheese
- 1 cup Wicker & Whisk Homegrown Herb Dressing
- 1/2 cup chopped roasted red peppers
- 1/2 teaspoon black pepper
Mix cream cheese and dressing together with a mixer until smooth. Gently stir in peppers and black pepper. Serve with toast points, crackers or an assortment of fresh vegetables.
