CHEESE SPREAD

1/2 cup nonfat ricotta cheese
1/2 cup low-fat cottage cheese
1 clove garlic, crushed
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives or chopped green onion tops
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
2 teaspoons chopped fresh oregano or 3/4 teaspoon dried oregano
1 teaspoon fresh lemon juice
1/8 teaspoon black pepper
FOR THE GARNISH:
fresh chives and oregano sprigs

In a blender or food processor fitted with the metal blade, combine ricotta, cottage cheese, and garlic. Add the basil, parsley, chopped chives, marjoram, oregano, lemon juice, and pepper. Process until smooth, about 30 seconds, stopping machine to scrape down sides of bowl with a rubber spatula.

Place cheese spread in a small serving bowl. Cover bowl with plastic wrap and refrigerate for 1 hour to allow flavors to blend.

Garnish with chives and oregano sprigs. Serve with fresh vegetables and crackers.

Servings: 6