INGREDIENTS

8 oz.  Cream Cheese , softened 
1 oz. Fresh Parsley , chopped 
1 tsp. Fresh Rosemary , minced 
2 tsp. Fresh Basil , chopped 
2 large  Shallots , roasted in olive oil 
1/2 tsp. Black Pepper  
1/2 tsp. Kosher Salt  
1/4 tsp.  Cayenne Pepper Sauce Pepper 

DIRECTIONS

1.) Place all ingredients in a food processor.

2.) Puree until smooth.

3.) Place Roasted Shallot and Herb Cream Cheese into storage container.

4.) Label, date and refrigerate.