HOMEMADE HERBED CHEESE

1/2 cup packed fresh herbs*
2 garlic cloves, peeled and chopped
8 ounces cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
salt and pepper (to taste)
1 squeeze fresh lemon juice

Pick over herbs, removing any coarse stems; wash well and pat dry. Place herbs and garlic pieces in a food processor fitted with a steel knife. Process several seconds until minced.

Add cream cheese, butter, salt, pepper and lemon juice; process until very smooth. Taste and adjust seasonings. Spoon into a crock or small bowl; cover and chill to develop flavors.

Serve at room temperature as a spread for crackers or as a filling for raw vegetables.

*Choose a combination that includes chervil, chives, parsley, tarragon, oregano, marjoram and/or basil.

NOTES:
The food processor yields quick results but, if ingredients are at room temperature, this cheese can be blended by hand just as well.

To vary this and for fewer calories, substitute 2 cups of low-fat cottage cheese for the cream cheese and butter.

Makes about 2 cups
Source: Canadian Herb Cookbook by Nancy Enright