posted by Cissy 12-06-99 7:12 PM
8 oz. cream cheese
1/4 cup (1/2 stick) butter (no substitutes)
1/2 tsp dried dill weed
1/2 tsp dried oregano
1/4 tsp dried chives
1/8 tsp dried rosemary
salt and pepper to taste (use less salt if using salted butter)
1/2 cup flat leaf Italian parsley, chopped finely
2 to 3 cloves garlic, finely minced
In food processor and at softened room temperature, blend cream cheese and butter with dill, oregano, chives, rosemary and salt and pepper to taste.
Remove cheese mixture from food processor and mix remaining ingredients in by hand. Combine until no streaks remain and pack into a serving container.
Refrigerate, covered, for at least two days before serving.
Note: Experiment with amounts of herbs and garlic. Number of cloves of garlic will depend upon size of cloves. It should be made a day or two before serving so the flavors develop.
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