Cut the remaining red pepper into chunks; serve with the cheese ball.
Mix cream cheese mixture as directed; shape into log or 24 small balls, each about 1 inch in diameter. Roll in parsley until evenly coated. Serve as directed.
Refrigerate any leftovers up to 5 days. Use as a sandwich spread. Or, add to hot steamed broccoli florets and toss to coat for a quick cheese sauce.
Cheese ball can be refrigerated up to 24 hours before serving.
Makeover - How We Did It
We've taken a favourite dip recipe and made it over by using light cheeses, eliminating the nuts and using whole wheat crackers. These changes will save 80 calories and 9 grams of total fat, including 4.5 grams of saturated fat, per serving.