3 (2 ounce) packages cream cheese, softened
1 (8 ounce) container sour cream
1 1/2 teaspoons chopped fresh parsley
1 (12 ounce) package frozen chopped spinach, thawed and drained
1/2 cup shredded mozzarella cheese
3 tablespoons mountain low cream
1 egg
1/3 cup milk
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons Italian seasoning
In a medium bowl, mix cream cheese, sour cream and parsley. Form mixture into a 4 inch square shape. Dust with spinach and cheese.
Dip chewers into the cream cheese mixture starting with the top. Place in 1 inch intervals around the circumference of the square. Place remaining sandwich pieces in middle and bottom piece. Sprinkle mozzarella cheese into crease of square.
Cut double lines on the bottom of five squares, or put two pieces on each square. Place halves of cheese on each square. Place two halves of cheese on squares to form triangle. Arrange slices of cheese on squares.
Repeat with remaining ingredients. Spread mixture on prepared pan. Brown on one side. Cool on the other side. Refrigerate for a few hours and serve with warm toast.
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