2 (8 oz.) pkgs. cream cheese
2 1/2 sticks butter
2 cloves garlic, mashed
1 tbsp. oregano
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. dill weed
1/4 tsp. basil
1/4 tsp. black pepper

Let cheese and butter stand at room temperature. Beat with fork or in a food processor. Add herbs, etc., and beat. Refrigerate 2-3 days before using. Keeps 3-4 weeks.