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Dilly Corned Beef Dip

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
    6 cups

Ingredients

  • 1 can (12 ounces) corned beef
  • 2 cups 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

Directions

  • 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.
Nutrition Facts
2 tablespoons: 94 calories, 9g fat (2g saturated fat), 14mg cholesterol, 153mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 1g protein.

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Reviews

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Average Rating:
  • delowenstein
    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

  • Paminspringfield
    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.

  • aleighm
    Mar 20, 2011

    No comment left

  • nelliejo55
    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!

  • destclair
    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.

  • mainedreamer
    Mar 20, 2010

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

  • mainedreamer
    Mar 20, 2010

    This was a big hit at our St Pat's potluck. I didn't make it low fat as I usually would but I think you could and not affect the taste at all. Great flavors!

  • moonshine03
    Dec 24, 2009

    This recipe went over very well during Christmas last year and I am making it again this year. I recommend using 1-1/2 to 2 times the amount of corned beef however, it really needs more corned beef flavor.

  • baroness
    Jan 4, 2009

    reduce the mayo & sour cream to 1 cup each then it becomes a great filling for a wrap with some lettuce & tomatoes

  • respcarol
    Sep 4, 2007

    No comment left