Two 8 ounce packages cream cheese
8 ounces butter
1/2 teaspoon each of oregano, thyme, dill weed, garlic salt and marjoram
Salt and pepper to taste
Soften cream cheese and butter. Mix all ingredients well in food processor. Better if flavors allowed to mix for a few hours.
I make half the recipe and usually play with the herbs because I figure it’s me
who has to be happy. The original recipe says it freezes well, but I’ve never tried that.
I need to go now and bake myself to a happy Christmas death. Between Peppermint Bark that was made two days ago and the Greens, Orange, Pomegranate Seed, Purple Seedless Grape and Maybe Lemon Peel Salad that will be made before Christmas Dinner for five (whose combination of people have never shared a meal together), there is much to create, conjure, and cook. I’m looking forward to the preparing and giving part of it, and I also know a bit of the giving will be that I won’t cook again for days.