Herb "Butter" Spread recipe

This is delicious on small rounds of toasted bread or on crackers.

4 ounces nonfat cream cheese
2 tablespoons unsalted butter, softened
1 clove garlic, minced
2 teaspoons basil, chopped
2 teaspoons parsley, chopped
1 teaspoon dill or thyme (or other fresh herb), chopped
Salt and pepper, to taste
1/8 teaspoon dry zesty Italian dressing mix
Dash of lemon juice

Combine all ingredients In a food processor or blender. Puree until smooth.

Refrigerate in an airtight container for up to 7 days. The spread will firm up as it cools. One teaspoon is only 14 calories!

Yield: 2 1/4 cups.