1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded Monterey jack cheese
1 (16 ounce) package cream cheese, softened
2 tablespoons Worcestershire sauce
1 teaspoon white sugar
1/4 teaspoon salt
1 teaspoon dried basil
3 cloves garlic, crushed
1 red bell pepper, chopped
1 green bell pepper, chopped
3 teaspoons olive oil
1 tablespoon finely chopped fresh parsley
In a medium bowl, mix cream cheese, Monterey jack cheese and cream cheese/Monterey Jack mix until smooth.
When the mixture has formed a ball, roll out and cut into 4 pieces. Place within 1 inch of a small flameproof pan to dry. Sprinkle with Worcestershire mixture.
When the mixture has dried, stir cream cheese/Monterey Jack mixture into cream cheese/Monterey Jack mixture until smooth.
Dredge (with a damp cloth) the egg whites in olive oil. Separate cream cheese/Monterey Jack mixture into 8 squares. Roll each piece into a 1 1 inch ball.
Mix red onion, green bell pepper, olive oil and parsley in small bowl. Scrub patties with vegetable juices.