| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheese |
8 |
Oz |
INGREDIENTS
| 8 |
oz |
Cream cheese |
| 1/4 |
c |
Real butter, room temp. |
| 1/2 |
t |
Spice Islands Beau Monde |
|
|
seasoning |
| 1 |
|
To large garlic clove |
|
|
pressed |
| 1/4 |
t |
Herbs de Provence |
| 1 |
t |
Minced fresh parsley |
| 1 |
t |
Water |
| 1/4 |
t |
Red wine vinegar |
| 1/4 |
t |
Worchestershire |
INSTRUCTIONS
Beat cream cheese and butter with an electric mixer until smooth and
fluffy. Scrape the sides of the bowl frequently. Add the remaining
ingredients and beat until well combined. Pack the mixture into
containers, cover well and let mellow in refirigerator for at least 12
hours before serving. Makes 1-1/4 cups. Walt MM Posted to MM-Recipes
Digest V4 #249 by Walt Gray <waltgray@mnsinc.com> on Wed, 11 Sep 1996.
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