CANTADOU CHEESE BALL [REVISED]

YIELD: 3 CHEESEBALLS  [Best made a day ahead]

INGREDIENTS:

3 – 8 oz.      Philly Original Cream Cheese – room temp

2 sticks        unsalted butter - room temp

4-5 cloves    garlic – finely minced (NOT garlic powder )

1 tsp.           Kosher salt

1 tsp.           dried thyme

1/2 tsp.       white pepper

3 tsp.           dried basil 

1 tsp.           marjoram

3 TBSP        chopped chives

2 tsp.              dried dill weed          

1 tsp            lemon zest

DIRECTIONS:

Blend cream cheese and butter in a mixer until fluffy.  

Add remaining ingredients and blend on LOW, scraping sides of the bowl often. Cover mixing bowl with plastic wrap and refrigerate until mixture can be shaped.

Shape into three (or four smaller) balls and wrap tightly in plastic wrap.  Chill overnight but let stand at room temperature about 30 minutes before serving.

Can be frozen for a couple of weeks - thaw in refrigerator overnight before serving.

Serve with a mild cracker like Ritz (not one that will overwhelm the cheese flavor); also really good on celery sticks.