This seems like a slow Sunday afternoon snack

Creamy Herb Dip Bernadette Lowe

• 1 8 ounce package cream cheese softened
• 2 teaspoons snipped chives or dried snipped chives
• 1 ½ teaspoons snipped fresh thyme or ½ teaspoon dried thyme (crushed)
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• About a ¼ cup Milk or Buttermilk
• 4 red or green cabbage leaves (in my opinion....optional)
• Fresh thyme sprig (optional)
• Yellow summer and pattypan squash slices (about 2 ½ cups total)

For dip, in a small mixer bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Add chives, thyme, garlic powder, and pepper, beat well. Beat in enough milk (about ¼ cup) or buttermilk (about 1/3 cup) to make of dipping consistency. Cover; chill several hours or overnight. To serve, make a cabbage bowl by fitting cabbage leaves tightly inside each other, forming a bowl; set on a serving platter. If necessary, stir a little additional milk or buttermilk into the chilled dip to return it to dipping consistency. Spoon dip into the prepared cabbage bowl. Garnish with a thyme sprig. Serve with squash slices. Makes 1 ¼ cups dip, 10 servings.

2 Things - the cabbage bowl isn't necessary, you'll spend 15 minutes trying to get the bowl just right only to see an overzealous person dip to hard and watch the dip run all over the platter. A nice bowl will suffice.

Second...just what is pattypan?? http://0.tqn.com/d/cookingfortwo/1/0/G/1/-/-/patty-pan05-500.JPG If all you have is normal yellow squash, you'll be okay.