4 ounces cream cheese
1/4 cup minced parsley
2 tablespoons margarine
2 tablespoons chopped fresh basil
2 teaspoons minced fresh rosemary
1 clove garlic, minced
1 teaspoon chopped fresh thyme
2 teaspoons Worcestershire sauce
1 tablespoon lemon juice
1-1/2 ounces blue cheese
Combine all ingredients except blue cheese, and process or whip until smooth, stirring in the blue cheese at the end. Refrigerate and serve on crackers, or add to a baked potato.
Makes 1 cup.