1 (8 oz.) pkg. cream cheese (softened)
1 (8 oz.) pkg. shredded Cheddar cheese 92 c.)
1 (0.7 oz.) pkg. dry Italian salad dressing mix
2 tbsp. dairy sour cream
2 tbsp. chopped parsley
Assorted crackers

In a small bowl at medium speed, beat cream cheese, Cheddar cheese, dry salad dressing mix, sour cream and parsley until creamy and well blended. Divide mixture in half. With wet hands, shape each half into a ball, or spoon all of the mixture into a crock. Cover cheese balls or crock and chill at least one hour or up to one week.

To serve, roll balls in chopped parsley up to one hour before serving. Let balls or spread come to room temperature to soften. Spread on crackers.