1 head iceberg lettuce
6 to 8 oz. blue cheese, room temperature
6 oz. cream cheese, room temperature
4 tablespoons mayonnaise (not Miracle Whip)
2 tablespoons half and half
2 tablespoons chopped green onion
2 tablespoons chopped fresh parsley
From stem end, hollow out center of lettuce, leaving a 1-inch shell. In a small mixer bowl, beat blue cheese and cream cheese together until smooth; stir in mayonnaise, half and half, green onion, parsley; blend well. Fill lettuce hollow with cheese mixture and chill until cheese is solid, at least 4 hours. When ready to serve, cut into wedges, either quarters or sixths, and serve with French dressing.