Serves: 2
Total Calories: 1,268
In a small mixer bowl at medium speed, beat cream cheese. Cheddar cheese, dry salad dressing mix, sour cream and 2 tablespoons parsley until creamy and well blended.
Divide mixture in half. With wet hands, shape each half into a ball. Or, spoon all of the mixture into a crock. Cover balls or crock and chill at least 1 hour.
To serve, roll balls in additional chopped parsley up to 1 hour before serving. Let mixture come to room temperature for easier spreading.
"If you have any leftovers, use a spoonful to top a baked potato."
This Italian Cheese Ball recipe is from the Express Lane Recipes Cookbook. Download this Cookbook today.
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