- 1/2 cup of cream cheese, slightly thawed
- 1/4 cup all-purpose cream, chilled
Whip together the cream cheese and heavy cream until blended. Put in a glass container. Close tightly. Refrigerate.
For a variety, add finely minced parsley. I would have put some but unfortunately I had none, been looking for several days now for it but can't find any!
You can also use this recipe for dips.