Saturday, December 18, 2010

Cream Cheese & Dried Beef Dip

Cream Cheese & Dried Beef Dip

I don't even know what the official name of this recipe is, but I know I love it.  One of my colleagues at Clive Elementary makes this once or twice a year for various staff luncheons, birthdays, what have you.  She brings a huge bowl of the stuff alongside a huge bowl of bagel pieces that she has lovingly cut into bite-sized pieces for us to devour over the course of the day.  And devour it we do.

I finally got the recipe and made it myself, and oh my goodness.  I need to limit myself to once or twice a year with this recipe too, because it's addicting.  One recipe is plenty, but if you're making it for a crowd, I suggest making a recipe and a half.  That way, you ensure leftovers for yourself.  What you see pictured above is actually a half recipe.

Cream Cheese and Dried Beef Dip

  • 2 packages cream cheese (8 oz. each)
  • 16 oz. sour cream
  • 1 teaspoon dry dill weed
  • 1 teaspoon garlic powder (not garlic salt, but garlic POWDER)
  • 1 (5 oz.) jar Hormel dried beef*, chopped up
  • 6-8 plain bagels, sliced and cut into 8ths or 12ths.
Mix the first five ingredients together, refrigerate, and serve with bagels.

*Dried beef is also sold in 2.5 oz. packages in the prepackaged deli meat section of some grocery stores.

Just so you know what you're looking for in the store.


  1. add container of blue cheese really good cheese ball.

  2. I added chopped green good!

    1. Mmmm... good call on the chopped green onion. I'll have to try that next time I make this.

  3. The original recipe for this can be found in the 1979 Pillsbury Cookbook. Since Pillsbury and Hormel are both Minnesota companies, the recipe would have to be designated as Minnesotan. I'm surprised at the variation found here; I consider myself an appetizer historian.

    1. Wow! Thanks for that information, and what are the changes from the original recipe? What other interesting tidbits can you share about appetizers?


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