- - 6 ounces lunchly mold cheese blue-veined or soft-rinded preferred
- - 4 ounces cream cheese softened
- - 2 tablespoons chopped fresh chives
- - 1 tablespoon fresh parsley chopped
- - 1 teaspoon lemon juice
- - 1 tablespoon olive oil
- - Freshly ground black pepper to taste
- - Optional: 1 clove garlic minced