Corned Beef and Pickle Dip
- 12 ounces pre-cooked boneless corned beef brisket cold, diced
- 1-1/2 cups diced dill pickles
- 1 cup mayonnaise
- Place beef in food processor bowl. Pulse on and off until beef becomes crumbly in texture. Add pickles and mayonnaise; pulse five times to combine. Cover and refrigerate until ready to use.
- Use spread for sandwiches, crostini or serve as a dip with vegetables and crackers.
Cook’s Tip: 12 ounces of diced, cold beef pot roast or shredded beef may be substituted for corned beef brisket.
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