16 oz (2 Blocks) Cream Cheese, at room temperature
1/2 C Chipped Beef, diced
2 Green Onions, thinly sliced
2 TBSP Worcestershire Sauce
1 tsp Salt
1/4 tsp Pepper
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
2 TBSP Dried Cranberries, diced very small
1/4 C Fresh Parsley, chopped
1/4 C Grated Parmesan Cheese
Wellington Toasted Sesame Crackers
Wellington Cracked Pepper Crackers
Instructions
In a large bowl, mix the cream cheese, beef, green onion, Worcestershire sauce, salt, pepper, onion powder, and garlic powder. You can also do this in your mixer with the paddle attachment.
Put the cheeseball into the fridge to firm up a bit – about a half hour.
Use a melon baller or a regular table spoon to portion the cheeseball into bite sized pieces, then roll them into circles in your hands.
Chop up the cranberries and parsley. Put them separately into two small bowls, and also put the parmesan into a third bowl.
Roll the cheeseballs into the cranberries, parsley, and parmesan, then arrange on a serving board. Use rosemary, eucalyptus, or olive leaves to decorate and serve with Wellington Crackers.
