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."