Dad's Beef and Chive Dip

1 Reviews

Prep: 15 min
Ready In: 1 hr 15 min

“My dad would stop at our local store's deli each holiday just to purchase the dried beef cheese ball he loved. One year after tasting a similar style, I decided to mix the two together and came up with this dip. It is in honor of my dad who 'had to have' his cheese ball every year! This version is now a staple at all our family gatherings! Serve with crackers or bagel chips. You can use low-fat or fat-free versions of the cream cheese, sour cream, and cheddar cheese to lower calories and fat. I would not recommend fat-free cheddar cheese though.” - by Daisy K

Ingredients

1 (16 ounce) container sour cream and chive dip
1 (16 ounce) container sour cream
2 (8 ounce) packages cream cheese, softened
1/4 cup chopped green onion, or more to taste
1 (2 ounce) package dried beef, cut into squares
1 (8 ounce) package shredded mild Cheddar cheese

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Metric US

Original recipe yields 7 cups

Directions

Mix the sour cream and chive dip, sour cream, and cream cheese together in a large bowl.
Fold the green onion, dried beef, and Cheddar cheese into the cream cheese mixture.
Cover dip with plastic wrap and refrigerate until set, at least 1 hour.

Nutrition

Amount Per Serving (56 total)

Calories
78 cal
4%

Fat
7.1 g
11%

Carbs
1.2 g
< 1%

Based on a 2,000 calorie diet

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Reviews (1)

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ellis260

Nov. 12, 2012

"I had to work with what I had on hand, and needed to get rid of a package of bagels. I took this dip to a meeting, and actually had a girl give me money to make it for her! The only reason I had lef..." See moret-over is because I didn't cut enough bagel bites up. Would be good with crackers, pita chips, pretzels, etc... I made these tweaks: Used probably half a cup green onions (1 bunch), 32 oz of sour cream. 2 8 oz packages of cream cheese. Blended in blender. Folded in diced corned beef (diced very small), 2 cups sharp shredded chz, about 1 Tbsp spicy mustard, and 1 tsp garlic powder. I added Beau Monde (not sure how much but at least a Tbsp), covered it, and left it in fridge for 12 hours. This was pretty salty, but still really yummy. I'm no expert chef, but I'm super proud this is the first non-measured and tweaked recipe I've made that's been this well received. I only gave four stars because I did tweak it. Thanks Daisy K.!!!!!! And Connie O. helping me through the Buzz."

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