2 8 oz. cream cheese, softened
2 t lemon juice
1/3 C grated Parmesan cheese
1 T chili sauce
1/2 C cream-style cottage cheese, drained
1/8 t onion salt
1/8 t garlic powder
1/2 C snipped parsley
Advance Preparation: In a small mixer bowl beat together cream cheese and lemon juice until fluffy. Divide it into two portions. To one portion stir in Parmesan cheese and chili sauce. Turn into a lightly oiled 2 1/2 - 3 C mold or bowl. To remaining cream cheese add cottage cheese, onion salt, and garlic powder. Beat until nearly smooth. Stir in parsley. Spoon on top of first layer in mold. Cover and chill.
Before serving: Unmold onto platter; arrange crackers around the edge of cheese.
Makes 1 1/2 cups.
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