2 (8 oz.) cream cheese, room temperature
2 tbsp. minced chives
2 tbsp. minced scallion
2 garlic cloves, minced
1/4 tsp. salt
1/8 tsp. pepper
1 c. chopped parsley

In a medium bowl cream the cheese until light and fluffy. Add next 5 ingredients. Stir until blended. Spread parsley on a plate spoon the cheese into a mound on top of the parsley. With hands roll into a ball. Refrigerate at least 2 hours before serving.