Preparation:
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.
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, 1/2 t
dried sage, and 1/2 t dried fennel seed. Store in airtight container.
Crush before using. |
