Best Dried Beef Spread Recipes

DRIED BEEF SPREAD ("BAGEL DIP")

Steps:

• Cut dried beef into small pieces.
• Mix dried beef, sour cream, soup mix and mayo together with spoon.
• Refrigerate (over night is recommended).
• Serve with mini-bagels, crackers, or torn French bread pieces.

DRIED BEEF SPREAD

Steps:

• Place beef in a food processor or blender; cover and process until chopped. Add the cream cheese, milk, onion, dill and hot pepper sauce; cover and process until well blended. Serve with crackers or bread.

DRIED BEEF CHEESE SPREAD

Steps:

• In a small bowl, beat the cream cheese, lemon juice and garlic powder until smooth. Beat in beef and onions. Serve with crackers.

YUMMY DRIED BEEF SANDWICH SPREAD

Steps:

• 1. Put all ingredients into blender; blend til smooth. There you go! Also great with crackers.

ROAST BEEF SANDWICHES WITH SUN-DRIED TOMATO SPREAD

Steps:

• Combine ingredients for sun-dried tomato spread and chill for at least 30 minutes.
• Slice focaccia in half (horizontally).
• Spread sun-dried tomato spread on each half.
• Layer all sandwich ingredients.
• Cut into wedges (you might need fancy toothpicks to hold them together!).

DRIED BEEF CREAM CHEESE SPREAD

Steps:

• Mix all but pecans, and spread in an 8" pie plate.
• Sprinkle pecans on top.
• Bake 20 minutes at 350 degrees.
• Serve hot with crackers.
• This can be made ahead and refrigerated until baked.

DRIED BEEF DIP/SPREAD*

Steps:

• Remove cream cheese packages from refrigerator and warm to room temperature about an hour ahead, so it is soft and easier to stir in other ingredients.
• Using 1-1/2 to 2 quart bowl, open can of mushroom soup and scrape can to get all soup out and into bowl.
• Stir-in softened cream cheese. Make sure it is well blended.
• Meanwhile, cut thinly sliced beef into small, approximately 1/4-inch squares, and add to cream cheese and mushroom soup mixture.
• Wash and trim green onions to get rid of any dirt or bad spots, chop the onions, tops and all and add to cream cheese, soup and beef mixture.
• Stir well until the consistency of a spread.
• Place in refrigerator overnight so flavors mingle.
• Remove from frig, place in serving dish and serve with various accoutrements: Use with carrots, celery, on crackers or by itself, can even be added to mashed potatoes for a different flavor as well. Can also be used as a spread for bread and as a sandwich (I do).
• *Ingredients can be doubled for larger crowd, and lasts, if covered and refrigerated and you can leave it alone, for a week afterward. If you don't like cream of mushroom soup, try cream of celery.

HOT DRIED BEEF SPREAD

Steps:

• Melt butter in small oven tray.
• Toss pecans in butter, spread on tray and toast in oven at 350 degrees for 8 minutes, or until lightly browned; set aside.
• Mix all remaining ingredients throughly and place in a 9" pie plate.
• Top with toasted pecans.
• Chill in refrigerator until serving time.
• Preheat oven to 350 degrees.
• Bake for 20 minutes, serve hot with crackers.

DRIED BEEF & DILL PICKLE SPREAD

Steps:

• Chop dill pickles into pieces slightly larger than pickle relish, about 1/4". Measure 1 1/2 cups & set aside.
• Use a knife to cut dried beef into pieces, about 1/2". Set aside.
• Combine cream cheese, sour cream, onion & garlic powder. Process til smooth.
• Scrape into large bowl & stir in rest of ingredients.
• Chill til ready to serve.
• Serve with Ritz crackers.
• I don't recommend putting pickles & beef in processor because this dip needs the chunky texture.
• Servings/yield are not exact.