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dried beef dip/spread*

(2 ratings)
JPKitteez3nMe avatar
Recipe by
Lisa Hayes
@JPKitteez3nMe
West Liberty, IA

My 1st husband's aunt gave me this recipe close to 40 years ago, and I have been making it for potlucks and salad luncheons ever since - everyone loves it and wants the recipe once they try it. Even if you don't like all the ingredients, you can substitute if you'd like, too, for a different taste sensation. I call it my 4 ingredient recipe.

(2 ratings)
yield serving(s)
prep time 45 Min

Ingredients For dried beef dip/spread*

  • 1 can
    cream of mushroom soup
  • 2 pkg
    (8 oz) softened cream cheese
  • 3 pkg
    buddig or store brand, thinly sliced beef, chopped
  • 4
    green onions, chopped (tops & bottoms)

How To Make dried beef dip/spread*

  • 1
    Remove cream cheese packages from refrigerator and warm to room temperature about an hour ahead, so it is soft and easier to stir in other ingredients.
  • 2
    Using 1-1/2 to 2 quart bowl, open can of mushroom soup and scrape can to get all soup out and into bowl.
  • 3
    Stir-in softened cream cheese. Make sure it is well blended.
  • 4
    Meanwhile, cut thinly sliced beef into small, approximately 1/4-inch squares, and add to cream cheese and mushroom soup mixture.
  • 5
    Wash and trim green onions to get rid of any dirt or bad spots, chop the onions, tops and all and add to cream cheese, soup and beef mixture.
  • 6
    Stir well until the consistency of a spread.
  • 7
    Place in refrigerator overnight so flavors mingle.
  • 8
    Remove from frig, place in serving dish and serve with various accoutrements: Use with carrots, celery, on crackers or by itself, can even be added to mashed potatoes for a different flavor as well. Can also be used as a spread for bread and as a sandwich (I do).
  • 9
    *Ingredients can be doubled for larger crowd, and lasts, if covered and refrigerated and you can leave it alone, for a week afterward. If you don't like cream of mushroom soup, try cream of celery.
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