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Roast Beef Dip

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."

Rating: This weblink has been rated 5 times with an average star rating of 4.4 Read Reviews (4)

Rate/Review | 267 people have saved this

What to Drink?

Wine Merlot
Prep Time:
5 Min
Ready In:
2 Hrs 5 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 (13 ounce) can roast beef, drained
  • 1 ounce dry onion soup mix
  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) container sour cream

Directions

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 113 | Total Fat: 10.6g | Cholesterol: 29mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 25, 2007 by cquist 
I wasn't crazy about using tinned beef nor deli beef so I shredded part of the left-over... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2005 by amydoll 
This was pretty good. A tad too salty. Don't add all the onion soup mix at once, start with... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2008 by BOILERMISH 
my husband loves this one, though I think it's too salty. We buy 2 of the 6oz carl budding... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2007 by mineshotsy 
This also makes a great sandwich spread MORE

 
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