1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 (14.5 ounce) can diced green chilies, drained
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh parsley
1 (12 ounce) package cream cheese, softened
1/2 cup shredded Monterey Jack cheese
1/2 cup chopped green onions
Melt the cream cheese, whipping cream and sour cream in a large bowl. Beat well. Stir in the diced green chilies, parsley, parsley, cheese and green onions.
Fold mixture into a small mold and seal. Refrigerate for at least 4 hours, or until cheeses are flaky.