New Hampshire Corned Beef Dip Recipes

DILLY CORNED BEEF DIP

The first time I sampled this dip was at a reunion. I hunted down the person who prepared it, acquired the recipe and have been making it ever since. Our daughter served it at our surprise 50th wedding anniversary party, and it was a hit.

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 6 cups.

Number Of Ingredients 8

Dilly Corned Beef Dip image

Steps:

Crumble corned beef into a large bowl. In a small bowl, combine the sour cream, mayonnaise, parsley, onion, dill and seasoned salt. Pour over beef; toss to coat. Serve with crackers or vegetables.

Nutrition Facts : Calories 94 calories, Fat 9g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 153mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

Ingredients

1 can (12 ounces) corned beef
2 cups sour cream
2 cups mayonnaise
1/3 cup minced fresh parsley
2 tablespoons finely chopped onion
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1/2 teaspoon seasoned salt
Assorted crackers or vegetables

CORNED BEEF DIP

As usual, I was served this recipe at a party at work. That is where most of my recipes come from, because I eat more at work than at home. The colors in this recipe are perfect for a Christmas party too. This dip is fabulous!

Provided by CheesyGal

Categories Spreads

Time 30m

Yield 15-20 serving(s)

Number Of Ingredients 4

Corned Beef Dip image

Steps:

Cut corned beef into small pieces (shears are very helpful).
Let cream cheese get to room temperature.
Dice onions.
Mix all ingredients and refrigerate several hours or overnight.
Serve with Wheat Thins or your favorite cracker.

Ingredients

2 packages buddig corned beef
8 ounces cream cheese
1 bunch green onion
2 -3 tablespoons Accent seasoning

BEEF DIP

Provided by Food Network

Categories main-dish

Time 3h20m

Yield 6 servings, plus some leftovers

Number Of Ingredients 16

Beef Dip image

Steps:

For the prime rib rub: Preheat oven to 450 degrees F.
Mix the garlic, salt, pepper, granulated onion, thyme and rosemary together in a small bowl. Pour the Irish stout and 2 cups water into a large metal roasting pan fitted with a rack inside. Rub seasoning mix all over prime rib and place in the roasting pan fat-side up. Roast, uncovered, 30 minutes. Reduce oven temperature to 325 degrees F. Cover roast with tin foil and roast until a meat thermometer inserted into the thickest part registers 145 degrees F for medium-rare, about 2 hours. Transfer to a cutting board, wrap in foil and let rest for 20 minutes before slicing. Save drippings in pan to make au jus.
For the horseradish aioli: Place yolks, garlic, horseradish, lemon juice, Dijon and salt into a food processor. Process until smooth, then drizzle in olive oil until it reaches desired consistency.
To make au jus, pour pan drippings into a small saucepan. Add black pepper and minced garlic to taste. Add water if more au jus is desired than what was left from roasting the meat. Bring to a simmer on stovetop, and simmer a few minutes.
To make the sandwich: Soak a 1/3-pound slice prime rib in au jus briefly, then saute in a pan to warm, and top with two slices of white Cheddar. Served on a demi-baguette with 2 ounces of horseradish aioli, along with a side of au jus for dipping. Repeat with 5 more slices.

Ingredients

1/2 cup minced garlic, plus more for au jus
1/4 cup salt
3 tablespoons ground black pepper, plus more for au jus
3 tablespoons granulated onion
3 tablespoons dried thyme
1 tablespoon dried rosemary
16 ounces Irish stout, such as Guinness
One 5-pound boneless beef rib-eye or prime rib
2 egg yolks
5 tablespoons minced garlic
3 tablespoons prepared horseradish
2 1/4 teaspoons lemon juice
1 1/2 teaspoons Dijon mustard
3/4 teaspoon salt
1 3/4 cups olive oil
Serving suggestions: sliced white Cheddar, demi-baguettes

BREAD BOWL CORNED BEEF DIP

Make and share this Bread Bowl Corned Beef Dip recipe from Food.com.

Provided by RebelDixie

Categories Meat

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 4

Bread Bowl Corned Beef Dip image

Steps:

Shred or mince Corned Beef.
In a bowl place mayo and sour cream.
Add spice and corned beef.
Stir all ingredients together.
Hollow out round rye bread, set aside insides.
After the dip is blended together put into bread bowl.
Chunk the extra bread into double bite size pieces.
Also good with Trisket crackers.
Enjoy.

Ingredients

10 ounces corned beef
2 tablespoons beau monde spice (Spice Island)
1 cup mayonnaise
16 ounces sour cream