GARLIC & HERB BOURSIN

• 8 oz cream cheese
• 1 /4 c real butter,
• :room temp.
• 1 /2 ts Spice Islands
• :Beau Monde seasoning
• 1 md to large garlic clove,
• :pressed
• 1 /4 ts Herbs de Provence
• 1 ts minced fresh parsley
• 1 ts water
• 1 /4 ts red wine vinegar
• 1 /4 ts Worchestershire

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

From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt