Herbed Cheese Dip

1 (8 oz.) package cream cheese, softened
1/4 c. milk
1 Tbsp. sour cream
1 Tbsp. minced parsley
1 tsp. grated Parmesan cheese
1 tsp. olive oil
1 tsp. lemon juice
1 tsp. butter, softened
3/4 tsp. garlic powder
1/2 tsp. dried tarragon
1/4 tsp. celery seed
1/8 tsp. dill weed

Fresh veggies
Crackers
Mix everything but the veggies together. Make sure you take the dip out of the refrigerator about 45 minutes before serving so it has time to thaw out a little bit (due to the cream cheese that wants to harden).
Yields: 1 1/2 cups.
This recipe is from Taste of Home; great American cookout edition (magazine). It was really good.