MIX cream cheese and mayo until well blended. Add mozzarella cheese, parsley, garlic and chili powder; mix well. Cover. Refrigerate 2 hours.

COMBINE paprika and poppy seed in shallow dish or pie plate; set aside. Divide cheese mixture in half; roll each half into 6-inch (15-cm) log. Add, one at a time, to paprika mixture; roll gently until logs are evenly coated on all sides.

WRAP tightly in plastic wrap. Refrigerate several hours or until firm. Store leftover cheese logs in refrigerator.