Friday, October 12, 2012


1/2 brick (8-oz size) cream cheese, softened
1/3 cup sour cream
2 cups shredded Colby/Monterey Jack cheese
2 tbsp fresh minced parsley
2 tbsp finely chopped green onion
1/2 tsp paprika
dash of hot pepper sauce

Beat the cream cheese and sour cream together with electric mixer until well blended.  Stir in the shredded cheese, parsley, green onion, paprika, and hot pepper sauce until well blended.  Spoon into a small crock or bowl, cover and refrigerate until serving time.

Serve with a plate of assorted whole-grain party crackers.  May also be used to stuff celery sticks.

Yield: 2 cups

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