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Process 8 ounces room-temperature cream cheese, 4 tablespoons room-temperature unsalted butter, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon kosher salt, ¼ teaspoon dried thyme, ¼ teaspoon dried basil, ¼ teaspoon lemon juice, ⅛ teaspoon dried marjoram, and ⅛ teaspoon ground white pepper in a food processor until smooth, light, and fluffy, 1 to 2 minutes total, stopping to scrape down the sides of the bowl as needed.
Remove the food processor blade. Add 1 tablespoon finely chopped chives and 1 tablespoon finely chopped parsley leaves to the cream cheese mixture and stir with a spatula until evenly combined. Taste and season with more kosher salt and black pepper as needed.
Transfer to a jar. Alternatively, to shape the cheese, line a 1-cup dry measuring cup with plastic wrap so there are 2 inches of overhang. Spoon the cheese mixture into the measuring cup, pressing to make sure there are no air pockets. Smooth out the top and fold up the plastic wrap to completely cover.
Refrigerate for at least 1 hour before serving so the flavors meld. Let sit at room temperature for 30 minutes before serving to soften slightly. If molded, carefully remove the cheese from the measuring cup and unwrap. Serve with crackers, crostini, or crudités.