Corned Beef Dip or Spread Recipe

"A perfect appetizer. I serve this on rye or pumpernickel bread. If you can find the small cocktail loafs, those are perfect; or you can cut full slices in 4 triangles. Sometimes you can find small bite size pumpernickel rounds too. Use your imagination. Rye crackers are also very good with this."

Original is 24-36 servings

Metric US

I've Tried It

Ingredients

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8 oz corned beef, thin sliced and chopped
8 oz cream cheese, softened
2-4 tablespoons mayonnaise
1 small onion, fine minced

1 clove garlic, fine minced
1-2 tablespoons dill pickle, diced fine
1 teaspoon worcestershire sauce

Nutritional

Serving Size: 1 (24 g)
Calories 49.4
Total Fat - 3.3 g
Saturated Fat - 1.9 g
Cholesterol - 12.7 mg
Sodium - 210 mg
Total Carbohydrate - 1.5 g
Dietary Fiber - 0.1 g
Sugars - 0.5 g
Protein - 3.4 g
Calcium - 8.9 mg
Iron - 0.4 mg
Vitamin C - 0.3 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Spread ... Mix everything together in a small bowl. For the mayonnaise, I start with 2 tablespoons, if you prefer the dip creamier, add more to your liking. I also start with 1 tablespoon of the pickles, you can always add more. Cover with plastic wrap and refrigerate at least 2-4 hours before serving.

Step 2

Serve ... As I said, rye crackers or your favorite are perfect to serve this with; but my favorite is the small cocktail loafs (rye or pumpernickel) cut in half to make small triangles. However you could get a loaf of rye or pumpernickel and have the bakery thin slice it, and then cut in corner to corner to make 4 small triangles. ENJOY!