2 (8 oz. ea.) pkgs. cream cheese, softened
1/2 cup dairy sour cream
2 tbsp. dry onion soup mix
1 cup cooked and chopped ham
1 cup shredded cheese (Cheddar, Swiss, Colby, Monterey Jack, Gouda)
1/4 cup chopped fresh parsley

In a mixing bowl, combine cream cheese, sour cream, and onion soup mix until smooth. Stir in ham and cheese.

Form mixture into a ball or spoon into a plastic wrap-lined mold. Roll in parsley or sprinkle parsley on top. Refrigerate for at least 2 hours.

Serve spread with crackers or toasted baguette slices.

Makes about 4 cups.

Submitted by: Carol