1 (6 ounce) package light cream cheese, softened
1/2 cup finely chopped onion
1 (16 ounce) can garbanzo beans, drained
2 cups chopped celery
1 cup sliced fresh mushrooms
salt and pepper to taste
1 1/3 cups shredded Swiss cheese
1/2 cup chopped celery
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, cream cheese and heavy cream
1 cup sliced almonds
1 cup chopped green olives
1 cup chopped celery
In a large bowl, blend light cream cheese, onion, garbanzo beans, celery, mushrooms, salt and pepper. Mix well and refrigerate, stirring occasionally, until serving.
In a small bowl, mix chopped cheese and mixture of celery. Shape into 1 inch balls and roll in egg whites.
Roll into golf ball shape. Roll in parsley seeds. Place a wedge of cheese at a corner of each ball. Place in a bowl and cut into 1 inch pieces.
Pour cream cheese mixture over salad. Serve with bread cubes and grape jelly, if desired.
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