8 oz. cream cheese
1/2 lb. butter
1 clove garlic, pressed
1 pinch marjoram, thyme, tarragon, savory, rosemary and sage
1 tsp. fresh parsley, finely chopped
1/4 tsp. red wine vinegar or lemon juice
1/4 tsp. Worcestershire sauce

Cream together butter and cream cheese. Add remaining ingredients. Blend until smooth. Refrigerate in airtight container for 2 days to enhance flavor.