1 cup plus 2 tablespoons unsalted butter
1 1/2 teaspoons parslied garlic salt
3/4 lb. bulk cream cheese OR 1 1/2 pkg. (8 oz each) cream cheese
1/2 teaspoon dried parsley
1/2 teaspoon freeze dried chives
Melt butter in pan and add garlic salt. Simmer 5 minutes. Stir to blend salt. Refrigerate to harden.
Whip hardened butter with remaining ingredients. Use electric mixer to blend well.
Divide mixture into 2 crocks or shape into 2 balls Refrigerate overnight allowing flavors to blend. This keeps well in refrigerator for several days.
Makes 2 cheese balls.
Proctor Silex 5-Speed Easy Mix Hand Mixer Black