Herbed Cheese

• 8 oz. cream cheese
• 8 oz. Feta cheese
• 2 garlic cloves, pressed
• 1 Tbsp. chopped fresh chives or freeze dried
• 1 tsp. dried tarragon leaves
• 1/2 tsp. dried leaf thyme
• 1/2 tsp. dried rosemary leaves, pulverized with a mortar and pestle
• 1/4 tsp. salt
• 1/8 tsp. ground cayenne
• 1 bay leaf

1. Place the cream cheese in a large mixing bowl.
2. Add the Feta by forcing it through a coarse sieve.
3. Set the cheeses aside at room temperature for 30 minutes to soften.
4. Beat the cheeses until well combined.
5. Add the garlic, chives, tarragon, thyme, rosemary, salt and cayenne.
6. Beat to blend thoroughly.
7. Place the bay leaf into the bottom of a 1-quart plastic container or 3-cup ceramic crock. Spoon in the cheese, packing it down tightly.
8. Cover and refrigerate for 3 days before using to allow the flavors to meld.

cream cheese, feta cheese, garlic, fresh chives, tarragon, dried leaf thyme, rosemary, salt, ground cayenne, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348849 (may not work)