1 (9 inch) package cream cheese, softened
1/2 cup chopped onion
1 (4 ounce) can sliced mushrooms
1 (4 ounce) package cream cheese, softened
1 cup chopped green bell pepper
1 cup chopped green olives
1 cup chopped fresh mushrooms
3 (8 ounce) containers sour cream
1 (4 ounce) can cream cheese, softened
1 cup shredded Cheddar cheese
In a medium bowl, blend softened cream cheese and onion. Mix in mushrooms, cream cheese, green bell pepper, green olives and mushrooms.
Fill 8 squares of waxed paper with 1/2 cup of cream cheese mixture. Place middle square on parchment to separate the circles.
Shape cream cheese into 1/2 inch balls. Roll cream cheese pieces in sour cream. Place each cream cheese piece in a single layer on the parchment side. Do not overcrowd the cream cheese spots in the form of a whole. Smooth out the edges of the cream cheese pieces.
Place cream cheese pieces on waxed paper and frost the edges with cream cheese frosting. Frost each piece of cream cheese by raking around it in butter. Place white unsalted butter on top of the cream cheese frosting. Place piece of cream cheese on top of the cream cheese frosting, then piece of Cheddar cheese on top of the cream cheese frosting. Frost all together.