Makes 1 cup

8 ounces cream cheese (regular or light, but not fat-free), slightly softened

2 tablespoons butter, room temperature

½ teaspoon fresh lemon juice

1 clove garlic, finely minced

1 tablespoon oregano

1
/
8 teaspoon cayenne pepper

¼ teaspoon freshly ground black pepper

¼ teaspoon salt

2 tablespoons fresh Italian parsley, very finely minced

1. Be sure to allow the cream cheese and the butter to soften and come to room temperature before mixing all ingredients together either by hand or with an electric mixer. Refrigerate for at least an hour. Then serve at room temperature with breadsticks, good crackers or crudités. Spread keeps well in the refrigerator for several days or can be frozen.

Adapted by The Baltimore Sun from Barbra Rosenberg, of Baltimore