Vampire Killer Cheese Spread Mix

• 1 tablespoon dried onion flakes
• 1 teaspoon dried dill weed
• 1 teaspoon dried chives
• 1 teaspoon instant minced garlic
• 1/2 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon garlic salt
• 1/4 teaspoon sea salt or 1/4 teaspoon kosher salt
• 8 ounces cream cheese, softened
• 4 ounces shredded cheddar cheese
• 2 tablespoons white wine

1. Combine all of the dried spices. These can be stored for later use or used immediately.
2. Mix together spices, softened cream cheese and wine until it is well incorporated and uniform.
3. Stir in shredded cheese.
4. Keep refrigerated until about 1/2 hour before serving. I recommend letting it rest in the fridge for at least 2 hours before serving to allow the spices re-hydrate and the flavors to come out.
5. If you have any left-overs they can be safely refrigerated and stored for up to a week or two in an air-tight container.

onion flakes, dill weed, chives, garlic, parsley, garlic powder, garlic salt, salt, cream cheese, cheddar cheese, white wine

Taken from www.food.com/recipe/vampire-killer-cheese-spread-mix-345606 (may not work)