1 (7 ounce) can cream cheese, softened
1 pint milk
9 (0.7 ounce) pieces frozen rosemary, thawed
2 frozen chocolate pieces
1 cup shredded mozzarella cheese
1 cup shredded mozzarella cheese
1/2 cup green broccoli
salt and pepper to taste
Beat cream cheese in large mixing bowl until creamy. Stir in milk and rosemary. Fold in chocolate pieces. Serve in individual bowls, or refrigerate. No refrigeration is allowed for this dip!
Meanwhile, in greased 1 1/2-quart jar, place rosemary, cheese, mozzarella cheese, mozzarella cheese, broccoli, salt and pepper. Place in large jar. Cover and refrigerate for 2 to 3 hours. Roll in edible poppy seeds before serving.