HERBED CHEESE SPREAD

1 (3 oz) pkg Philadelphia Cream Cheese, softened
1/2 cup milk, or less
1/2 lb Edam cheese, shredded; then allowed to get to room temperature
2 tbsp chopped parsley
2 tbsp chopped chives
1/4 tsp dried tarragon leaves, crumbled

In a blender cup, combine cream cheese and enough milk to blend it smooth and creamy.

Add the room temperature shredded cheese, a small amount at a time, blending, stopping and stirring with a rubber spatula after each addition.

With the spatula, stir in parsley, chives, and tarragon. Add additional milk if necessary to make mixture spreadable.

Pack into a crock or bowl and seal with Saran Wrap. Store in refrigerator until ready to serve with your favorite crackers.

Makes 1 1/2 cups