Recipe - French-Style Cream Cheese Spread

1 pack 8 ounce soft cream cheese
One fourth cup Margarine or butter, soft
1 Clove garlic, minced
1 tablespoon Snipped parsley
1 tablespoon Water
2 teaspoon White wine vinegar
1 teaspoon Worchestershire sauce
1 teaspoon Herbes de Provence, crushed
One fourth teaspoon Seasoning salt
Fresh thyme (optional)
Assorted crackers

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

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

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Herbes de Provence
In a small storage container, combine 1 T dried marjoram, 1 T dried
thyme, 1 T dried savory, 1 t dried basil, 1 t dried rosemary, One half t
dried sage, and One half t dried fennel seed. Store in airtight container.
Crush before using.
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Makes: 1 1/3 cups
Source: Good Housekeeping Magazine, Dec. 1992

Calories: 58 per tablespoon; 6 gm fat; 1 gm protein; 72 mg sodium

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip