3 tablespoons grated Parmesan cheese
1 (15 ounce) can cream-style cream
1 (14 ounce) can cream-style cream
1/2 pint cream cheese, softened
3 cloves garlic, minced
1 teaspoon dried parsley
1 teaspoon dried basil
1 dash salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, chopped
In a medium bowl, mix the Parmesan cheese, cream cheese, cream cheese, garlic, parsley, basil, salt, marjoram, oregano and rosemary. Shape this mixture into about 6 smoothies. Refrigerate the mixture until ready to serve.
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