HERB CHEESE

2 pkg (8 oz each) cream cheese, at room temperature
1/4 to 1/2 cup buttermilk
1 or 2 garlic cloves, finely chopped
3 tablespoons finely chopped fresh parsley leaves
1 tablespoon finely chopped fresh basil leaves (or 1 teaspoon dried basil)
1 teaspoon finely chopped fresh oregano leaves (or 1/3 teaspoon dried oregano)
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper

Place the cream cheese in a small mixing bowl and mash with a fork. Gradually add the buttermilk and mash until it is well incorporated and creamy. Add the garlic and herbs and mix to combine.

Serve immediately or cover and refrigerate up to 3 days.

Source: The Fifty Dollar Dinner Party by Sally Sampson