Pepper-Parsley Cheese Logs

by Carol Ann

2 packages (8oz) Philadelphia Cream Cheese, separated and slightly softened
1 envelope Hidden Valley Original Ranch Dressing
2 tbsp Diced Black Olives
1 tbsp Chives; sliced very small
1 tbsp Sliced Almonds; lightly toasted
½ tsp Sesame Seeds; lightly toasted
1 dash Seasoned Salt
1 tbsp Dried Parsley Flakes, slightly crushed
1 tbsp Fresh Ground Peppercorn Medley
(For more spicy flavor, use Lizzie's Kitchen Seasoned Pepper)
4 pieces of Wax Paper approximately 12" - 14"

Slightly crush dried parsley with fingers, and sprinkle evenly on a piece of wax paper. Set aside.
Grind peppercorn (seasoned pepper), and sprinkle evenly on a separate piece of wax paper. Set aside.

In medium size bowl, combine both packages of cream cheese, entire pkg of salad dressing, diced olives, and dash of seasoned salt. Cream together until well blended. Separate mixture into two equal halves. Pour out one half onto a piece of wax paper, leaving the other half in the bowl. The cheese mixture on the wax paper will be mixture #1, and the mixture inside the bowl will be #2.

Mixture #1: Roll cheese mixture with hands, until wax paper completely covers cheese mixture. Continue rolling back and forth until cheese mixture takes on the shape of a log (5"-6" long). Discard used wax paper, and place the cheese log on one end of the wax paper containing the slightly crushed dried parsley. With your hands, roll the cheese log back and forth over the crushed parsley until the outside of the cheese log is coated evenly. Gently lift the log and tap each end into the crushed parsley until lightly coated. Using the same piece of wax paper, roll the log from one end to the other, making sure the paper sticks to the log, until wax paper completely covers the log twice. Fold the paper around the ends of the log. Refrigerate for 2 hours, or until cheese log is firm. Serve with fresh cut vegetables.

Mixture #2: Add 1 tbsp chives, 1 tbsp toasted almonds, and ½ teaspoon of sesame seeds, to the bowl containing mixture #2. Mix with large spoon until well blended. Pour out onto a piece of wax paper. Completely cover cheese mixture with the paper, and roll back and forth with hands until mixture takes on the shape of a log (5"-6" long). Discard used wax paper, and place the cheese log on one end of the piece of wax paper containing the fresh ground peppercorn (seasoned pepper). Roll the cheese log back and forth over the fresh ground peppercorn until the log is covered evenly with ground peppercorn. Lift the log and lightly tap each end into ground peppercorn, to coat the ends of log. Beginning at one edge of the wax paper, roll the log toward the other edge of the paper, making sure the wax paper sticks to the log, until wax paper completely covers the log twice. Fold the paper around the ends of the log to seal ends. Refrigerate log for 2 hours, or until cheese log is firm. Serve cheese log with fresh cut vegetables.