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Home -> Snacks & Appetizers -> Dips and Spreads
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
16 ounce container whipped cream cheese, room temperature 8 ounces unsalted butter, whipped until fluffy 2 cloves garlic, minced 1/2 tsp. salt 1/2 tsp. crumbled dried basil 1/2 tsp. crumbled dried chives 1/2 tsp. crumbled dried marjoram 1/4 tsp. crumbled dried thyme 1/4 tsp. pepper
Directions
Combine cream cheese and butter in a food processor. Blend until smooth. Add garlic, salt, basil, chives, marjoram, thyme and pepper. Blend until just combined. Cover and refrigerate in an airtight container. Can be made 2 days ahead.
To Serve: Let cheese stand a few minutes at room temperature. Stir until creamy. Serve with crackers or crudites if desired.
Makes about 2 1/2 cups.
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