Prep 10 mins
Cook 2 hrs
This recipe is a little different than those that are already posted. Easy to make and great served with Rye, Pumpernickle, or Marble bread. Just a reminder, as the dip refrigerates, the dried beef will make it salty. The more dried beef you use, the saltier the dip.
- 1 pint sour cream
- 1 pint mayonnaise
- 1 tablespoon dill weed
- 2 tablespoons minced onions
- 1 1⁄2-3 ounces dried beef
- Cut Dried Beef into small pieces.
- Put all ingredients into medium bowl.
- Mix well.
- Cover and refrigerate at least 2 hours before serving.
I love this dip, and found that if you use 1&1/3 cups mayo with 16 ounce sour cream it tastes best. Also, rinsing and drying the dried beef before you dice it up will cut down the saltiness. Try to always make it a day ahead to let it season!
This is very yummy. My guests were raving about it and called it a meal in itself. I added a little more sour cream then mayo though and a little more dill. I chilled it overnight just to save me time the next morning. This is delicious! Yummy Yummy!!