If you like Reuben sandwiches, this creamy Corned Beef Dip is just the dip for you.
Some of the best recipes come from family friends, this dip is the perfect example. I slightly modified this recipe from a family friend (Thanks, Carrie) and can assure you it’s one of the best out there. There are many dip recipes out there, but none quite like this one. Cheesy, creamy, and topped with a nutty crust! Each bite leaves you wanting more.
What is corned beef?
Corned beef is salt-cured brisket of beef. Salt-cured meat is the method of treating the meat. Corned beef is treated with large-grained rock salt, also called “corns” of salt hence the name corned beef.
Where to find corned beef in the store?
Corned beef is sold in can form as well as vacuum sealed packs. The cans can usually be found with other canned meats. The vacuum sealed packs are usually located near the refrigerated lunch meats or hotdogs.
What you’ll need to make this dip:
The dip:
- Corned beef
- cream cheese
- sour cream
- green pepper
- scallions
- Worcestershire
- onion salt
- horseradish
- hot sauce
The toppings:
- pecans
- scallions for garnish
How to make this dip:
Mix up all the dip ingredients and transfer to a baking dish. Top with chopped pecans and bake in the oven. Garnish with sliced green onions.
This dip is best made baked in the oven. Although I have not tried this cooking method, this dip could probably be made in a crock pot as well.
What is best served with this dip?
This corn beef dip is best served with homemade shamrock tortilla chips, mini rye bread, assorted crackers, pita chips, or vegetables.
Other ways to enjoy corned beef:
Corned beef is popular on Reuben sandwiches with marbled rye bread, but is also popular to eat on New Year’s Day with potatoes and cabbage. It’s said to bring good luck. It’s also very common to eat with eggs on St. Patrick’s Day! I think I prefer dip form best! 😉
Corned Beef Dip
Ingredients
- 2.5 oz dried corned beef (jar or package) sliced
- 8 oz cream cheese
- 1 cup sour cream
- ½ cup green pepper chopped
- 2 scallions sliced
- 2 tbsp Worcestershire
- ½ tsp onion salt
- 1 tbsp horseradish
- 2-3 dashes hot sauce
- ½ pecans finely chopped
Instructions
- Preheat oven to 350 degrees.
- Mix all dip ingredients together except for pecans. Add 1/2 cup finely chopped pecans on top.
- Bake 20-30minutes. Garnish with additional scallion slices.
- Serve with homemade shamrock tortilla chips!
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I’d love to hear from you once you get the chance to make this recipe. Leave a comment below with your review or any modifications you made! And don’t forget to tag @rightbackspatula on Instagram if you take any pictures!
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