1 tablespoon olive oil
1 clove garlic, finely minced
1 tablespoon butter-and-oil spread, melted
12 cups plain popped popcorn
1/3 cup finely grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon dried oregano
1. Stir oil and garlic into the melted butter-oil spread in small bowl until well blended. Pour over popcorn in large bowl; toss to coat.
2. Sprinkle with cheese, basil and oregano. Enjoy!
Note: If packing up for car traveling, cool popcorn completely before storing in individual-size ziplock baggies.