Pickle Wrap Dip

grungezombie's Note:

The yummy taste of pickle wraps with only 1/2 the hassle!

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Serves: 20-30

Yield: 4.0 cups

• 16 ounces cream cheese, softened
• 12 ounces Buddig beef, chopped
• 16 ounces baby dill pickles, drained, diced
• 16 ounces Ritz crackers

Directions:

1. Combine softened cream cheese, chopped beef, and diced pickles; mix well.
2. Serve with Ritz crackers, chilled or up to room temperature.
3. Refrigerate leftovers.

Reviews

[erinchelsea]

I love this dip! However, when I made it I thought it looked a little thick with just cream cheese so I threw in a little sour cream. This made it a little more "dip-able". Great with some good garlicky pickles. Yum!

[Susie D]

This was different for us, but enjoyed. I used a spicier baby pickle & like the contrast with the creaminess. I blotted the pickles after dicing to remove excess moisture. Made for Spring 2010 pick A Chef.

[SarasotaCook]

This was great! Made for PAC 2010. Now first off, I am actually a fan of the famous Buddig beef ball with cream cheese scallions etc that has been around for years. However, I never liked Ritz for some reason, but any cracker works fine. Secondly, I love pickles so I saw this and I had to try this. I loved it. My only suggestion is I like a little onion flavor size I used a shallot which had a bit of sweetness. My friends and I loved it. Had it for lunch today. I did use Pepperidge Farm hearty wheat crackers which are my favorite, but it didn't change the dip. Sorry, just not a Ritz fan. Thx for a great twist on a classic dip. Kim