Chili-Poppy Seed Cheese Log

• 1 pkg. (125 g) Philadelphia Brick Cream Cheese, softened
• 1/4 cup Kraft Mayo Real Mayonnaise
• 1 pkg. (200 g) Cracker Barrel Mozzarella Cheese, shredded
• 1/4 cup chopped fresh parsley
• 1 tsp. each: garlic and chili powder
• 2 Tbsp. each: paprika and poppy seed

1. Mix cream cheese and mayo until well blended.
2. Add mozzarella cheese, parsley, garlic and chili powder; mix well.
3. Cover.
4. Refrigerate 2 hours.
5. Combine paprika and poppy seed in shallow dish or pie plate; set aside.
6. Divide cheese mixture in half; roll each half into 6-inch (15-cm) log.
7. Add, one at a time, to paprika mixture; roll gently until logs are evenly coated on all sides.
8. Wrap tightly in plastic wrap.
9. Refrigerate several hours or until firm.
10. Store leftover cheese logs in refrigerator.

cream cheese, mayonnaise, mozzarella cheese, parsley, garlic, paprika

Taken from www.kraftrecipes.com/recipes/chili-poppy-seed-cheese-log-84203.aspx (may not work)