1 (8 oz.) pkg. cream cheese, softened
1/4 c. butter, softened
1 clove garlic, minced
1 tbsp. snipped parsley
1 tbsp. water
2 tsp. white wine vinegar
1 tsp. Worcestershire sauce
1 tsp. herbes de Provence, crushed
1/4 tsp. seasoned salt
Fresh thyme (optional)
Assorted crackers

In a medium bowl stir together cream cheese, butter, garlic, parsley, water, vinegar, Worcestershire sauce, herbes de Provence, and seasoned salt. Cover and refrigerate overnight. To serve, garnish with fresh thyme, if desired. Serve with crackers. Makes 1 1/3 cups.

HERBES DE PROVENCE:

In a small storage container, combine 1 tablespoon dried marjoram, 1 tablespoon dried thyme, 1 tablespoon dried savory, 1 teaspoon dried basil, 1 teaspoon dried rosemary, 1/2 teaspoon dried sage, and 1/2 teaspoon fennel seed. Store in an airtight container. Crush before using.