8 oz. pkg. cream cheese
2 tbsp. lemon juice
1 lg. garlic, clove
2 shallots
1/4 c. parsley, finely chopped
1 tbsp. chives, finely chopped
1 tbsp. thyme, fresh, finely chopped
1 1/2 tsp. tarragon, fresh, finely chopped

Cream the cheese with the lemon juice. Put the garlic and shallots through a press or mince and add. Add minced herbs. Pile into a crock and chill until serving time or mold as follows: line an empty 8 ounce butter tub with plastic wrap, pile in cheese and chill. Later remove and peel off paper to serve. Serve with an unflavored cracker.