This is probably one of my favorite dips to make and I know it’s my husband’s favorite dip to eat! It makes a lot of dip and it’s best after sitting for at least 24 hours. The flavors really blend together and it’s delicious with pumpernickle bread.
I made this as part of our Super Bowl dinner, along with sweet & sour meatballs, crackers & cheese and veggies. Just something simple for the three of us to share before the game started.
1 pt sour cream
1 pt mayo
2 rounded Tbsp minced onion
2 rounded Tbsp dried parsley flakes
2 rounded tsp dill week
8 oz dried beef, ripped apart
In a large bowl, mix everything together but the dried beef. Once combined well, stir in the dried beef. Cover and refrigerate for at least 24 hours.
The best way to serve this dip is to hollow out a round loaf of bread. Cut the bread that was removed into chunks and fill the hollowed bread out with dip right before serving. Fat free sour cream and mayo can be used to help make this dip a little more figure friendly. 🙂