Perfect as a dip, a topping for burgers, a filling for omelets or a stand-in for cheese on turkey, ham or roast beef sandwiches.  If you like your food spicy, add a sprinkle of crushed red pepper flakes for some welcome heat.

Basil Ground, Black Pepper Ground 28 Mesh, Chives, Oregano Greek, Parsley Flakes, Thyme Leaves

1/2 pound cream cheese, at room temperature
2 tablespoons plain yogurt or buttermilk
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
2 tablespoons finely chopped fresh Italian flat leaf parsley leaves

1 teaspoon thinly sliced scallion greens, for garnish

Place the cream cheese in a small mixing bowl and using a fork, mash well.  Add the yogurt and mash until well incorporated.  Add the garlic, basil, oregano, thyme, pepper and parsley leaves and mash until well incorporated.

Transfer to a small mixing bowl and cover and refrigerate at least one hour and up to 2 days.  Garnish with the scallion.

Yield: about 1 cup
Level of difficulty: 1
Time: 10 minutes plus 1 hour refrigeration