1 (3 ounce) can cream cheese, softened
4 large russet potatoes, peeled and sliced
1/2 teaspoon dried dill weed
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1 teaspoon dried sage
1/4 teaspoon dried dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
6 slices American cheese, cut into 1/2 inch strips
1 cup shredded Cheddar cheese
In a medium bowl beat cream cheese, mayonnaise, 1 cup mayonnaise, lemon juice, mustard, oregano, basil, marjoram, rosemary, sage and salt. Mix well. Shape the mixture into a small rectangle. Spread over potatoes. Cover and refrigerate at least 4 hours before serving.
In a medium bowl beat cream cheese, mayonnaise, lemon juice, mustard, oregano, basil, marjoram, rosemary and sage. Spread cream cheese mixture over potatoes. Cover and refrigerate at least 2 hours before serving.