DRIED BEEF DIP/SPREAD*
My 1st husband's aunt gave me this recipe close to 40 years ago, and I have been making it for potlucks and salad luncheons ever since - everyone loves it and wants the recipe once they try it. Even if you don't like all the ingredients, you can substitute if you'd like, too, for a different taste sensation. I call it my 4 ingredient recipe.
Provided by Lisa Hayes @JPKitteez3nMe
Categories Other Salads
Number Of Ingredients 4
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.
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