Tangy parsley Cream Cheese Spread
8 oz. softened Cream Cheese
Tablespoons lemon juice
green scallions chopped
Jalapeno peppers seeded and chopped
salt and white pepper to taste
3 tablespoons chopped fresh parsley
1 tablespoon of relish
Wash & dry the parsley leaves then strip from the stalks. Coarsely chop the leaves. Mix into the softened cream cheese, the lemon juice and the chopped green scallions. Next mix in the chopped jalapeno peppers.
Add the chopped fresh parsley and blend. Mix in relish. Season with salt and white pepper to taste. Cover with plastic. Refrigerate for a few hours. Before serving, decorate with a parsley sprig.
Can be used with as a dip with crackers or as a spread.