Pickle Wrap Dip

"The yummy taste of pickle wraps with only 1/2 the hassle!"
 
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photo by grungezombie photo by grungezombie
photo by grungezombie
Ready In:
20mins
Ingredients:
4
Yields:
4 cups
Serves:
20-30
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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!
     
  3. My friend made this dip, but substituted the ham you can buy that is cut into tiny cubes for the beef. She substituted a small jar of dill pickle relish to avoid having to chop all those dill pickles. It was delicious. Everyone raved about it and it was all gone before the night was over. It was so fast to make.
     
  4. If it's too thick, add some pickle juice. And the best pickles to use are midget dills! I also dip pretzels in this...delicious!
     
  5. Super easy to make- doesn't take more than 15 minutes. I backed off on the amount of corned beef, added about a 1/2 cup of sour cream and garlic salt. Next time I'll probably use garlic powder because there is already enough sodium in there but who's counting?
     
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Tweaks

  1. Used small cubed ham (about 1/4 inch cubes) for the shredded beef, and dill relish for the pickles.
     
  2. I used ham instead of roast beef and it was fantastic! Just like pickle roll-ups. A keeper.
     

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