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Dilly Corned Beef Dip Recipe
Dilly Corned Beef Dip Recipe photo by Taste of Home

Dilly Corned Beef Dip Recipe

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4.5 8
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The first time I sampled this dip was at a reunion. I hunted down the person who prepared it, acquired the recipe and have been making it ever since. Our daughter served it at our surprise 50th wedding anniversary party, and it was a hit.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:48 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 48 servings


  • 1 can (12 ounces) corned beef
  • 2 cups (16 ounces) sour cream
  • 2 cups mayonnaise
  • 1/3 cup minced fresh parsley
  • 2 tablespoons finely chopped onion
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
  • 1/2 teaspoon seasoned salt
  • Assorted crackers or vegetables

Nutritional Facts

1 serving (2 tablespoons) equals 94 calories, 9 g fat (2 g saturated fat), 14 mg cholesterol, 153 mg sodium, trace carbohydrate, trace fiber, 1 g protein.


  1. Crumble corned beef into a large bowl. In a small bowl, combine the sour cream, mayonnaise, parsley, onion, dill and seasoned salt. Pour over beef; toss to coat. Serve with crackers or vegetables. Yield: 6 cups.
Originally published as Dilly Corned Beef Dip in Country Woman March/April 2004, p33

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Reviewed Jun. 28, 2014

"I prepared this recipe for the Deli Ingredient Challenge on the Cook's Corner forum. I purposely have made adjustments to this recipe: I used 3/4 lb. thinly sliced pastrami which I chopped finely in my food processor with the metal chopping blade. I substituted a 15-oz.jar of Lay's French Onion Dip and in place of the mayonnaise, I substituted an 8-oz. bottle of Kraft Roka Blue Cheese Dressing. I added 1 Tbsp. of white vinegar to remains of the bottle in order to get the rest of the dressing out of the bottle! I used what would be: 1 cup instead of 2 cups of either mayonnaise OR a suitable salad dressing substitute as I felt that this dip didn't need 2 cups of mayonnaise! I also used 1 Vidalia onion, finely chopped and 1 tsp. EACH of dill weed and Lawry's seasoned salt! I then placed the dip in 2 plastic containers to chill! I think that this recipe tasted really good with the changes I'd made and to me, chilling this dip allowed the flavors to REALLY blend! I was racking my brain for a suitable substitute for the mayonnaise & if Blue Cheese Dressing is not available, an 8-oz. bottle of Ranch dressing works just as well! I also purposely omitted the parsley! Thank you for sharing this recipe! delowenstein"

Reviewed Oct. 7, 2011

"Very much enjoyed. I could not find corned beef in a can, so used deli corned beef, cut up, Tried with both vegetables and crackers. We liked it better with crackers."

Reviewed Jun. 21, 2010

"Made this exactly as the recipe said and is wonderful! Lots of compliments..thanks so much for a great tasting recipe..also served with crusty french bread!"

Reviewed Apr. 27, 2010

"I have made this recipe and love it, however I doubled the corned beef in it. It made it thicker and tastier. I have had many people ask for the recipe."

Reviewed Mar. 20, 2010

"Made a mistake on my first post...forot the stars!"

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