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Borsin Cheese mold
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| 1 8 ounce package | cream cheese-lo fat is fine |
| 4 T | butter-room temperature |
| 1 tsp. | caraway seed |
| 1 tsp. | basil |
| 1 clove | garlic, crushed |
| 1 tsp. | dill weed |
| 1 tsp. | chives-dry or fresh |
lemon pepper-low salt
lemon rind
Whip cream cheese and butter til smooth.
Add seasonings and whip again.
Press into Saran Wrap lined container with rubber spatula.
Fold over long ends of Saran Wrap over the bottom of the mold and seal.
Prepare at least 3 days in advance.
Store in fridge up to one week, if there any leftovers.
Remove from Saran Wrap and sprinkle with the lemon pepper.
Cut a thin slice off the lemon rind and place atop for garnish.
Serve with crackers of choice.
Enjoy!
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