- 1 (250 g) package PHILADELPHIA Brick Cream Cheese
- 1/2 cup KRAFT Extra Virgin Olive Oil Fig Balsamic Vinaigrette Dressing
- 2 tablespoons chopped fresh parsley
- 1 tablespoon finely chopped red onions
- 1 teaspoon lime zest
- 1/2 teaspoon cracked black pepper
- Cut cream cheese into 32 pieces; place in shallow dish.
- Mix remaining ingredients.
- Pour dressing mixture over cream cheese. Refrigerate 1 hour.