2 tablespoons butter
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 (16 ounce) can corn, drained
1/4 cup water
2 tablespoons butter
2 tablespoons all-purpose flour
1 (10 ounce) package cream cheese, softened
1/4 teaspoon salt
1/8 teaspoon beef bouillon granules
2 eggs
1 (8 ounce) package cream cheese, softened
1 teaspoon dried black pepper
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried marjoram
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can cream cheese, softened
1 (8 ounce) container sour cream
1/2 cup chopped fresh parsley
1 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8x8 inch baking pans.
In a large bowl, cream together the butter, garlic, salt, oregano, basil, rosemary, marjoram, oregano, basil, marjoram, rosemary, marjoram, rosemary, marjoram, rosemary, marjoram, rosemary, marjoram, rosemary, marjoram and cream cheese. Mix until well blended. Stir in corn. Mix in water, butter, flour, cream cheese, salt and bouillon; add 1/2 cup of the mixture to the butter mixture. Mix until well blended. Stir in sour cream and parsley. Spread over the prepared pan and sprinkle with remaining 1/2 cup of cream cheese, a little at a time, stirring until well coated.
Bake in the preheated oven for 50 minutes, or until toothpick inserted in center comes out clean. Remove from oven, and let stand in a cool dry place. Cool completely, and serve immediately.