recipe by Jo Ellen Whitney, Cumming, IA
8 oz. cream cheese
1/2 cup sour cream
1 T. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried oregano
3 ounces roasted red peppers preserved in oil
Drain oil from peppers. Combine all ingredients in
a food processor
and process until smooth. Serve with pretzels, baugette slices, or Parmesan
Herb Crisps.
*Maggie's note: I think this would be fabulous as a sandwich spread too!
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