Leek Herb Cheese Log

1. 1

   In a large mixing bowl, using an electric mixer, cream together the cheese and butter until smooth.

2. 2

   Add the soup mix, fines herbes, lemon juice, and chives or green onion, mixing until well blended.

3. 3

   On a sheet of wax paper, shape the cream cheese mixture into a log or ball, then roll up and chill in the fridge for about 1 hour or until firm.

4. 4

   Meanwhile, on another sheet of wax paper, combine then spread out the parsley and black pepper.

5. 5

   When the cheese has firmed up, roll it in the parsley mixture until fully coated.

6. 6

   Cover the cheese log or ball tightly in plastic wrap and refrigerate for at least another hour and for up to 1 week, or freeze for up to 2 months, defrosting before serving.

* Per serving · 4 servings · Values may vary.