2 tablespoons Olive oil or vegetable oil
1 large sweet onion, chopped
1 large red onion, chopped
1 tablespoon freshly chopped parsley
1, 8 ounce tub softened cream cheese with chives and onions
Pumpernickel or rye cocktail bread
Heat oil in 10-inch shillet over medium heat. Cook onions
in oil about 5 minutes, stirring occasionally, until tender.
Stir in parsley and cream cheese until smooth. Spoon into
small bowl. Serve warm or cold with cocktail bread.