1 (8 oz.) pkg. cream cheese
1 (12 oz.) can luncheon meat
1/4 c. chopped stuffed olives
2 tbsp. fine chopped onion
2 tbsp. Worcestershire sauce
2 tsp. lemon juice
1/4 tsp. powdered thyme

Mix cream cheese and meat. Add remaining ingredients and mix well. Place in greased 3 cup ring mold. Chill, unmold and decorate with parsley. Serve with crackers.