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1. Bring cream cheese to room temperature.
2. Place pink, green, and black peppercorns in a blender container; cover and blend until finely ground. Set aside.
3. Beat together cream cheese, garlic, caraway seed, chives, dillweed, and Worcestershire sauce in a medium bowl with an electric mixer until well combined.
4. Shape into a ball and cover with plastic wrap. Chill 20 minutes. Remove ball and roll in ground peppercorns. Sprinkle with chopped parsley. Serve with crackers. Makes one 1-1/4-cup cheese ball.