- 1 (8 ounce) package cream cheese, softened
- 1/8 teaspoon garlic powder
- 1/3 cup grated Parmesan cheese
- 3 tablespoons butter or margarine, softened
- 1/2 cup minced fresh parsley
- 1 garlic clove, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/4 cup finely chopped walnuts
- 3 tablespoons olive or vegetable oil
- Assorted crackers
- Line a 5-3/4-in. x 3-in. x 2-in. loaf pan with plastic wrap. In a small mixing bowl, combine cream cheese and garlic powder until blended; set aside. In a bowl, combine Parmesan cheese, butter, parsley, garlic, basil and marjoram until blended. Stir in walnuts. Gradually stir in oil.
- Spread about 1/4 cup cream cheese mixture in prepared pan. Carefully spread with a third of the Parmesan mixture. Repeat layers twice. Top with remaining cream cheese mixture. Cover and refrigerate for at least 5 hours. Unmold; serve with crackers.