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Parsley Cheese Ball

Yield: 16- 2 tablespoons per serving



8-ounce pkg light cream cheese, softened
1 cup fat free grated mozzarella cheese
1/2 cup sliced green onions
1 tsp dried oregano
Pinch of cayenne pepper
2-ounce jar sliced pimiento, drained
1/2 cup chopped fresh parsley

In a large bowl, combine all ingredients except pimiento and parsley; blend well. Stir in pimiento. Cover, refrigerate 30 minutes or until easy to handle. Shape mixture into a ball; roll in parsley. Refrigerate. Makes 1 large cheese ball.