8 oz light cream cheese, room temperature
1 tsp. pink peppercorns
1 tsp. green peppercorns
1 tsp. black peppercorns
1 clove garlic, minced
1 tsp. caraway seed, crushed
1/4 cup finely chopped fresh chives
2 Tbsp. chopped fresh dillweed
1 tsp. Worcestershire sauce
1 tsp. finely chopped parsley
Place peppercorns in a blender or spice grinder and process until ground; set aside for rolling the log.
Combine light cream cheese with remaining ingredients (except parsley) in a food processor bowl. Shape into a log and wrap in plastic wrap; chill for about 30 minutes. Remove log from plastic and roll in the reserved peppercorns.
Lightly score log into 18 equal pieces. Serves 18.