FOUR CHEESE SPREAD

1 (8 oz.) package cream cheese, softened
1 cup shredded Swiss cheese (about 4 oz.)
1 cup shredded Fontina or Monterey Jack cheese (about 3 oz.)
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup finely chopped fresh basil leaves*
1 Tbsp. finely chopped fresh parsley
1 Tbsp. lemon juice
1 envelope Lipton Recipe Secrets Vegetable Soup Mix
TO SERVE (optional):
additional chopped parsley and basil
assorted crackers, bagel chips or cucumber slices

Line 4-cup mold or bowl with waxed paper or dampened cheese cloth; set aside.

With food processor or electric mixer, combine all ingredients until smooth. Pack into prepared mold; cover and chill.

TO SERVE:
Unmold onto serving platter and remove waxed paper. Garnish, if desired, with additional chopped parsley and basil. Serve with assorted crackers, bagel chips or cucumber slices.

*Substitution: Use 1 1/2 teaspoons dried basil leaves, crushed.

Makes: 3 1/2 cups spread
Source: Lipton