Shallot and Rosemary Cream Cheese

I think cream cheese is, hands down, one of my favorite substances on earth. But what's even better than regular cream cheese? Flavored cream cheese. I'm not talking about sweet cream cheese, like strawberry (gross), but savory cream cheeses. There are so many additions you can make to the simple base, and each are wonderful!
For Thanksgiving this year, I was in charge of one appetizer, so I stole a friend's recipe for Shallot and Rosemary Cream Cheese. It's a delicious combination that we ate with crackers, but that would go really well on bagels, in sandwiches, and with chips, too!
1. Mince 4-5 shallots. Then carmelize them in butter until they're soft and golden-brown. This is always the hardest step for me because I'm impatient and it takes time!
2. Finely mince 2 sprigs of fresh rosemary. These have to be chopped very finely so it's not fibrous!
3. When cream cheese is soft, add rosemary and shallots and mix together. Add cracked black pepper, to taste. 
4. Serve and enjoy!
This definitely tasted better on the second day (I made it the night before Thanksgiving). It gives the cream cheese time to better absorb the flavors.