French

1 pk 8 oz soft cream cheese

1/4 c Margarine or butter, soft

1 Clove garlic, minced

1 T Snipped parsley

1 T Water

2 t White wine vinegar

1 t Worchestershire sauce

1 t Herbes de Provence, crushed

1/4 t Seasoning salt

Fresh thyme (optional) Assorted crackers 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. ======================================================================= Makes: 1 1/3 cups Source: Good Housekeeping Magazine, Dec. 1992 Calories: 58 per tablespoon; 6 gm fat; 1 gm protein; 72 mg sodium