2 cups diced, cooked corned beef
2 tablespoons finely chopped green onion
2 tablespoons finely chopped fresh parsley
3 tablespoons chopped dill pickle
1/4 cup mayonnaise
2 tablespoons melted butter
1 tablespoon coarse mustard
1 teaspoon worcestershire sauce
Prepare a 2 cup mold or bowl by pressing plastic wrap into it, leaving enough protruding to grasp later. Spray the wrap with cooking spray.
Put all the ingredients in a food processor with the chopping blade. Pulse 8 times and scrape bowl. Pulse until nearly smooth. Press the pate into the prepared mold and chill for a minimum of 2 hours. Un-mold and serve with assorted crackers.