Sunday, December 2, 2012

Dried Beef & Pickle Dip

This is a dip version of one of my favorite snacks - pickles coated in cream cheese, wrapped in dried beef, then cut into slices.  Honestly, I never would have thought to make it like this, but my mom called me from Nebraska one time just to tell me about this amazing dip that my cousin, Jill, had made.  Thank you, Jill, for re-imagining this one for us - it's so much better this way!  I lightened it up a bit by using reduced-fat and fat free options of cream cheese and sour cream (or greek yogurt, if you have on hand).   We decided it was the perfect dip to make to celebrate the Huskers being in the Big Ten Championship, so I doubled the recipe below.
Go Big Red!!!

Dried Beef & Pickle Dip

- 3 oz. dried beef
- 8 oz. reduced fat cream cheese
- 1/2 c. fat-free or reduced fat sour cream (or greek yogurt)
- 3 T. chopped green onions
- 1 c. chopped dill pickles (not relish)
- 1/4 t. pepper
- 1/4 t. garlic powder
- 1/2 t. dill weed

Makes 8 servings, 3 WW pts each.  **Serving suggestions:  small rye bread, crackers, etc.  Adding 8 Triscuits per serving = 7 WW pts per serving.  The dill flavored Triscuits are especially delicious with this one!


1.  In a large bowl, combine cream cheese and sour cream.  Add spices and stir to combine.

2. Chop the green onions, dried beef, and pickles. Add to the cheese mixture.

chop off the roots

thinly slice

then roughly chop

cut into slices

then chop

you can use any kind of dill pickle here,
we just had these on hand...

chop pretty finely

3.  Mix everything together, refrigerate for at least an hour before serving.

so the game didn't go so well...
but at least the food was good!

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