“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.” - by Joyce Campbell
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Place roast beef in a medium-size mixing bowl. Blend in soup mix, cream cheese and sour cream. Cover and refrigerate before serving.
Nutrition
Amount Per Serving (12 total)
- Calories
- 113 cal
- 6%
- Fat
- 10.5 g
- 16%
- Carbs
- 2.8 g
- < 1%
Based on a 2,000 calorie diet
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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 review..." See moreer) and added a few tablespoons of fresh ground horseradish. Yum!"
soupisgoodfood33
"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 cru..." See moreshed 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."
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