More Recipes Like Beef and Salsa Dip - All Recipes
 
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Photo of: Corn Salsa Dip

Corn Salsa Dip

Submitted by: mer 
Corn and salsa are folded with sour cream and Cheddar cheese creating a simple and crowd-pleasing corn salsa dip. 
Photo of: Beef Dip

Beef Dip

Submitted by: Kris 
A cold cracker spread made with cream cheese, sharp processed cheese spread, thin sliced beef and onion. 
Photo of: Hot Chipped Beef Dip

Hot Chipped Beef Dip

Submitted by: Susan T. 
When chopped, dried beef gets sauteed with such rich ingredients as cream cheese, sour cream and white wine, the results are a meltingly rich dipper--add pecans and quick oven time and you get a nice crunchiness, too. 
Photo of: Quick Salsa Dip

Quick Salsa Dip

Submitted by: BABBER 
A creamy salsa blend is topped with diced veggies. Serve this colorful dip with red and blue tortilla chips. 
Photo of: Dried Beef Dip

Dried Beef Dip

Submitted by: DSB12 
Serve this Italian-flavored beef dip in a bread bowl made from a round pumpernickel loaf, or just use pieces of pumpernickel for dipping. 
Photo of: Salsa Cheese Boule Dip

Salsa Cheese Boule Dip

Submitted by: Julie 
Cheddar, sour cream and cream cheese melt to a luscious dipping consistency in this spicy, Southwestern-style snack. 
Photo of: Nettles Dried Beef Dip

Nettles Dried Beef Dip

Submitted by: Annette 
A creamy dried beef dip with black olives, horseradish, and dill. Serve it with an assortment of crackers, or try it with green olives. 
Photo of: DT's Beef Dip

DT's Beef Dip

Submitted by: DT Marquardt 
Cream cheese combines with green onion, dried beef and seasoning for a cold creamy dip. 
Photo of: Super Bowl Salsa Dip

Super Bowl Salsa Dip

Submitted by: STEPHANIE H 
Enjoy this creamy cheese and sausage dip during the big game, or anytime! 
Photo of: Roast Beef Dip

Roast Beef Dip

Submitted 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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