1 (12 oz.) pkg. cream cheese, room temperature
1/2 c. (1 stick) butter, room temperature
3 lg. garlic cloves, minced
1 tbsp. minced chives
1 1/2 tsp. dried chervil, crumbled
1 1/2 tsp. dried tarragon, crumbled
1 tsp. dried parsley, crumbled
1/2 tsp. dried thyme, crumbled
1/4 tsp. freshly ground white pepper

Combine all ingredients in medium bowl and mix until smooth. Spoon into crock. Cover and chill. Bring to room temperature before serving. This can be made ahead and chilled for up to three days. Makes 2 cups.