Zest and juice a lemon.

Combine olive oil, lemon juice and zest, red wine vinegar, Dijon, minced garlic, rosemary, parsley, salt, chili flakes, and granulated sugar.

Slice cheeses into ¼ inch slices and chop roasted red peppers. I find the cream cheese is easier to cut when it's a little frozen.

Arrange sliced cheese in an 8x8 baking pan or casserole dish however you like.** Add sliced roasted bell peppers on top and pour the dressing all over everything.

Cover with plastic wrap and put it in the refrigerator until you're ready to serve. This can be made up to one day in advance!***

Remove plastic wrap to serve. I like to serve this with cheese forks and a butter knife so people can easily dress a cracker with the sliced cheese or the cream cheese.