French-Style Cream Cheese Spread recipe

Source: Good Housekeeping Magazine, December 1992

1 (8 ounce) package soft cream cheese
1/4 cup butter or margarine, soft
1 clove garlic, minced
1 tablespoon snipped parsley
1 tablespoon water
2 teaspoons white wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Herbes de Provence, crushed
1/4 teaspoon seasoning salt
Fresh thyme (optional)
Assorted crackers

In a medium bowl, stir together the cream cheese, butter or margarine, garlic, parsley, water, vinegar, Worcestershire sauce, Herbes de Provence, and seasoning salt. Cover and refrigerate overnight.

To serve, garnish with fresh thyme, if desired. Serve with crackers.

Herbes de Provence:

In a small storage container, combine:

1 tablespoon dried marjoram
1 tablespoon dried thyme
1 tablespoon dried savory
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon dried fennel seed

Store in airtight container. Crush before using.

Makes: 1 1/3 cups = 20 Calories: 58 per tablespoon; 6 gm fat; 1 gm protein; 72 mg sodium

Yield: 2 1/4 cups.