1 whole baby Gouda or Edam cheese (about 8 oz.)
1/2 c. dairy sour cream
1 (7 1/2 oz.) can minced clams, drained
2 tbsp. milk
1 tbsp. snipped parsley
1/8 tsp. onion powder

Bring cheese to room temperature. Using a sawtooth cut, remove top of cheese. Carefully scoop out cheese, leaving a thin shell. Whip cheese and sour cream with electric mixer until smooth; blend in clams, milk, parsley, and onion powder. Mound whipped mixture high in red cheese shell, reserving remainder to refill as used. Chill thoroughly. Sprinkle with additional snipped parsley, if desired. Serve with assorted crackers. Makes 1 1/2 cups spread.