Let cream cheese sit at room temperature for approx. 30 minutes
Place cream cheese into medium size bowl. Soften cream cheese with spoon.
Add onions, Worcester sauce, parsley flakes; mix well.
Lightly butter clean hands (this makes the ball shaping less sticky.)
Mold into a ball shape.
Put cheese ball on to small plate and cover with foil or saran wrap.
Chill in refrigerator until firm (about 2 hours or more).
Once chilled, chop dried beef into small pieces. Roll cheese ball in beef until coated.
Press dried beef in any bare spots on cheese ball.
Refrigerate until ready to serve.
Can be made a day ahead and kept in refrigerator.
