8 oz. cream cheese, softened 8 oz. cheddar cheese, shredded 1 .7-oz. pkg. dry italian salad dressing mix 2 TBS sour cream 2 TBS parsley, chopped ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ In a small bowl beat cream cheese. Add cheddar cheese, dry salad dressing mix, sour cream and parsley. Mix until thoroughly blended. Divide mixture in 1/2. With wet hands, shape each half into a ball. Cover with plastic wrap and chill, at least one hour. To serve, roll in additional parsley if desired. Let mixture come to room temperature for easier spreading. If you have any leftovers, use a spoonful to top a baked potato!
