French Style Cream Cheese Spread

Sunday dinner is a Smorgasbord at our house. Sometimes we set all the leftovers out cafeteria style and let people chose what they want, but we usually don’t have abundant leftovers. Most often Mike makes buttered popcorn and sets out a plate of cheese and crackers, with fruit if we are real lucky. About three times a year, not counting holidays, I’ll add a little something to the mix. We never have any leftovers of this either. The bowl gets licked clean.


8 oz. cream cheese, softened

1/4 C. butter, softened

1 tsp. garlic

1 Tbs. parsley

1 Tbs. water

2 tsp. white wine vinegar

1 tsp. Worcestershire sauce

1 tsp. herbes de Provence, crushed *

1/4 tsp. seasoned salt

fresh thyme (optional) 

assorted crackers

Stir together all ingredients except last two. Cover and chill overnight. Garnish with thyme and serve with crackers.

Herbes de Provence:

1 Tbs. marjoram

1 Tbs. thyme

1 Tbs. savory

1 tsp. basil

1 tsp. rosemary

1/2 tsp. fennel seed

Store in airtight container. Crush before using. 

If you can’t wait until it chills overnight, its OK. We never can, either.

© Being Fruitful, 2012