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
- 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.
- 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.