Many folks
enjoy this dip at get-togethers, and this recipe from the Iowa Beef Industry
Council is a good one. We like it with
crackers, rye-type Melba toast, and little “deli” rye bread slices. It can be served with vegetable dippers, as
sandwich filling, and as topping on baked potatoes too.
We prefer
dried beef made at one of the Pella, Iowa meat markets; if not that, we like
the saltier, stronger-flavored dried beef in a jar. If you have younger guests, you may want to
use the packaged dried beef that is milder and less salty.
Dried Beef
Pickle Dip
1
package dried beef -- (3 ounces)
finely chopped
1
package regular -- (8 ounces)
1/2
cup sour cream
2
tablespoons chopped green onion
1/2
cup coarsely chopped dill pickles
(not dill relish)
1/4
teaspoon pepper
1/8
Teaspoon Garlic Powder
Soften cream
cheese and combine with remaining ingredients. Chill until serving.
Serve with
crackers or fresh vegetables.
Yield: "2 -1/2 to 3 cups dip."
I will try this. I appreciate all of your suggestions; like choosing the jarred beef.
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