Herb cheese

Yield: 1 servings

Measure Ingredient
8 ounces Cream cheese
2 teaspoons Parsley
½ teaspoon Chives
½ teaspoon Marjoram leaves
½ teaspoon Thyme leaves
⅛ teaspoon Black pepper
2 dashes Garlic powder
4 tablespoons Butter


Crumble herbs with fingers in small bowl until fine. Add remaining ingredients and mix well. Refrigerate for several hours.

Use with crackers or spread on bread for a veggie sandwich with tomatoes, cukes, mushrooms and sprouts--DELICIOUS..

Taken from BACKDOOR HERB GARDEN RECIPES Posted on Genie C02 t02 m1190 by M.GODSEY1 [marilyn] 10/12/92 MM by Cathy Svitek

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