8 oz. cream cheese, softened
1/2 c. sour cream
1/4 tsp. garlic salt
1 tbsp. chopped fresh parsley
1 to 3 tbsp. coarsely ground pepper
1 1/2 c. shredded Swiss cheese

In a small mixer bowl, beat cream cheese on medium speed, scraping bowl often, until smooth (1 to 2 minutes). Add sour cream and garlic salt; continue beating until well mixed. By hand, stir in cheese and parsley. Refrigerate at least 2 hours. Shape into flattened cheese ball or log. Roll in pepper to coat. Store refrigerated.