Ingredients
- 55 gr butter
- 85 ml cream cheese
- 16 ml dry wine (white)
- 10 gr parmesan (freshly grated)
- 2 gr parsley (minced)
- 1 gr garlic powder
- 1 gr thyme
- 1 gr marjoram
Cream all ingredients thoroughly or use food processor with steel blade. Chill for at least four hours. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
