Herbed Cheese - 2 Cups

Makes about 2 cups

8oz. cream cheese (may use regular or low-fat) 5oz. chèvre or other goat cheese (soft type, not aged) 1 garlic clove, peeled and minced 1 tablespoon finely minced shallot or green onion 1 tablespoon finely chopped fresh parsley 1 teaspoon herbs de Provence 1⁄2 teaspoon kosher salt 1⁄4 teaspoon white pepper dash hot sauce such as Tabasco®, to taste

Nutritional information per serving (2 tablespoons, made with lowfat cream cheese): Calories 58 (69% from fat) • carb. 1g • pro. 3g • fat 4g • sat. fat 3g • chol. 9mg • sod. 156mg • calc. 35mg • fiber 0g

1. Place all ingredients except hot sauce in a medium bowl. Mix on Speed 2 for 1 minute, then increase speed to Speed 3 to whip for an additional 2 minutes until light and fluffy. 2. Add hot sauce to taste, whip on Speed 5 for 30 seconds longer. Allow to stand at least 30 minutes before serving, to allow flavors to blend. 3. Transfer to a resealable container and refrigerate. Remove from refrigerator 15 minutes before serving to soften. Serve with crackers, pita or bagel chips. It also makes a good topping for a baked potato.