1 carton (8 oz.) whipped butter
2 pkg. (8 oz.) cream cheese
2 cloves garlic, minced
1/2 tsp. oregano
1/4 tsp. basil
1/4 tsp. dill weed
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. black pepper

In large bowl or food processor, beat cheese and butter until fluffy. Add remaining ingredients and beat until well blended. Pack cheese into containers and cover tightly. Let mellow at least 12 hours. Will keep 2 to 4 weeks or can be frozen.