Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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