Ingredients
2 pkgs. (8-ounce each) cream cheese, softened
1/4 cup milk
2 teaspoons each: lemon juice, minced fresh garlic
3/4 teaspoons cracked black pepper
1/4 teaspoons each: salt, dried basil leaves, dried oregano leaves, dried marjoram leaves
1/8 teaspoons dried thyme leaves
1-1/2 cups cold cooked Riceland Extra Long Grain Rice
Additional cracked black pepper, if desired
Crackers, breadsticks and/or toasted pita wedges
Preparation
In small mixing bowl, gradually blend milk into cream cheese until smooth. Add lemon juice, garlic, pepper, salt, basil, oregano, marjoram and thyme; blend well. Stir in rice. Cover and refrigerate at least 2 hours or up to 2 days. Garnish with additional cracked black pepper, if desired. Serve with crackers, breadsticks and/or toasted pita bread wedges.