Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | Jim Vorheis |
3 ounces | Cream cheese |
4 tablespoons | Butter |
¼ teaspoon | Garlic powder |
2 tablespoons | Freshly grated Parmesan cheese |
1 tablespoon | Dry white wine |
1 tablespoon | Minced parsley |
1 pinch | Of thyme |
1 pinch | Of marjoram |
Cream all ingredients thoroughly or use food processor with steel blade. Chill for at least four hours. Serve with crackers.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis