PARSLEY HERB SPREAD

PARSLEY HERB SPREAD 1 8 oz pkg Philadelphia Cream Cheese, softened 3 tablespoons butter, room temperature 1 tablespoon olive oil 2 tablespoons onions (about 1/2 medium) 2 tablespoons fresh parsley pinch of red pepper flakes 1/2 teaspoon fresh basil 2 cloves garlic pinch of oregano

Remove stems from herbs. Leave cream cheese and butter at room temperature for 30 minutes. Using a food processor or blender, minced herbs and garlic with olive oil until coarsely chopped but not pureed (1-2 second pulses). Add butter, then cream cheese. Process a few seconds.

Finish mixing in a small bowl so as not to overprocess.

Cover and refrigerate.

Serve with crackers or biscuits.

Note: Can be mixed using an electric mixer; herbs and garlic must be minced by hand before adding to remaining ingredients.

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