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Recipe: corned beef and pickle dip

corned beef and pickle dip recipe image
Corned beef and pickle dip serving suggestion

corned beef and pickle dip

This Corned Beef recipe is delicious as a sandwich spread or a dip for vegetables.


  • 12 ounces pre-cooked Boneless Corned beef Brisket, cold, diced
  • 1 1/2 cups diced dill pickles
  • 1 cup mayonnaise


  1. Place beef in food processor bowl. Pulse on and off until beef becomes crumbly in texture. Add pickles and mayonnaise; pulse 5 times to combine. Cover and refrigerate until ready to use.

    Cook's Tip: 12 ounces of diced, cold beef pot roast or shredded beef may be substituted for corned beef brisket.

  2. Use spread for sandwiches, crostini or serve as a dip with vegetables and crackers.

Nutrition information per serving: 595 Calories; 58g Total Fat; 11.9g Saturated Fat; 25.3g Polyunsaturated Fat; 17.1g Monounsaturated Fat; 0.1g Trans Fat; 107mg Cholesterol; 1612mg Sodium; 197.1mg Potassium; 2g Total carbohydrate; 16.3g Protein; 1.8mg Iron; 2.6mg Niacin; 0.2mg Vitamin B6; 79.6mg Choline; 1.5mcg Vitamin B12; 4mg Zinc; 29.2mcg Selenium; 0.5g Fiber.