Roast Beef Dip

6 Reviews Add a Pic
  • Prep

    5 m
  • Ready In

    2 h 5 m
Joyce Campbell
Recipe by  Joyce Campbell

“This light dip can also be used as a sandwich spread. Serve cold with crackers or toasted on bread with Swiss cheese. You can pack the dip into a gelatin mold, then turn out and serve with the look of pate. For best results, make it 24 hours before serving to allow flavors to blend.”

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Adjust Servings

Original recipe yields 12 servings



  1. Place roast beef in a medium-size mixing bowl. Blend in soup mix, cream cheese and sour cream. Cover and refrigerate before serving.

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Reviews (6)

Rate This Recipe


I wasn't crazy about using tinned beef nor deli beef so I shredded part of the left-over Christmas roast beef in the blender. I cut down the amount of the dry onion soup mix (thanks to another reviewer) and added a few tablespoons of fresh ground horseradish. Yum!



i made this and it was okay not great but okay. i actually took it away from my husband and tweaked it after a few bites. i added finely chopped onion, hot sauce, a handfull of shredded cheese and crushed cracker crumbs on the top. i baked it at 400 degrees for about 15 minutes to melt the cheese. after that it was ALOT better. I know I changed the recipe entirely but it was a good starting point. served with wheat thins. it was all gone.



This was pretty good. A tad too salty. Don't add all the onion soup mix at once, start with half and then add more if you think it needs it. Also, I hate chipped beef so I just used some from the deli. Much better!

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Amount Per Serving (12 total)

  • Calories
  • 113 cal
  • 6%
  • Fat
  • 10.5 g
  • 16%
  • Carbs
  • 2.8 g
  • < 1%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 253 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Hot Beef Dip


next recipe:

Dried Beef Dip