Dried Beef Cheese Spread Recipes

DRIED BEEF CREAM CHEESE SPREAD

Steps:

• Mix all but pecans, and spread in an 8" pie plate.
• Sprinkle pecans on top.
• Bake 20 minutes at 350 degrees.
• Serve hot with crackers.
• This can be made ahead and refrigerated until baked.

KRISSY'S FAMOUS DRIED BEEF CHEESE BALL OR LOG

Steps:

• Lay the Cream Cheese out to get soft at room temperature.
• Wash and Trim Green Onions, then dice them into small pieces.
• Remove dried Beef form the jar and peel or trim the rind off the edges (unless you are using a food processor) and dice into small pieces.
• Using a food processor (or by hand in a mixing bowl) combined Cream Cheese, Dried Beef, Green Onions, Accent seasoning and Worcestershire Sauce until thoroughly mixed.
• Spoon out into your hands and roll into a large ball or log.
• Next roll Cheese mixture into the crushed pecans or Cracker crumbs making sure to cover completely.
• Chill 1 hour and serve with your favorite crackers or vegetables.
• Cooking time is Chill Time.

BAKED DRIED BEEF DIP

Steps:

• Preheat oven to 325 degrees F.
• Combine all ingredients in a small ovenproof casserole dish.
• Bake at 325 F for 30 minutes or until bubbly.
• Serve warm with crackers.
• Serving Suggestions: Hollow out a large round bread loaf, place dip in center, wrap in tin foil and bake, vented, until dip is heated through.

YUMMY DRIED BEEF SANDWICH SPREAD

Steps:

• 1. Put all ingredients into blender; blend til smooth. There you go! Also great with crackers.

DRIED BEEF SPREAD

Steps:

• Soak the minced onion in the sherry.
• Meanwhile, stir together the cream cheese, green olives, mayonnaise, and chopped dried beef.
• Add the onions and sherry mixture. Stir well.
• Serve on Rye Krisp crackers.
• Best of made 6 to 8 hours ahead of time.

DRIED BEEF AND CREAM CHEESE DIP

Steps:

• Mix everything together with a mixer, serve with Wheat thins or Triscuits.
• Enjoy!

DRIED BEEF DIP/SPREAD*

Steps:

• Remove cream cheese packages from refrigerator and warm to room temperature about an hour ahead, so it is soft and easier to stir in other ingredients.
• Using 1-1/2 to 2 quart bowl, open can of mushroom soup and scrape can to get all soup out and into bowl.
• Stir-in softened cream cheese. Make sure it is well blended.
• Meanwhile, cut thinly sliced beef into small, approximately 1/4-inch squares, and add to cream cheese and mushroom soup mixture.
• Wash and trim green onions to get rid of any dirt or bad spots, chop the onions, tops and all and add to cream cheese, soup and beef mixture.
• Stir well until the consistency of a spread.
• Place in refrigerator overnight so flavors mingle.
• Remove from frig, place in serving dish and serve with various accoutrements: Use with carrots, celery, on crackers or by itself, can even be added to mashed potatoes for a different flavor as well. Can also be used as a spread for bread and as a sandwich (I do).
• *Ingredients can be doubled for larger crowd, and lasts, if covered and refrigerated and you can leave it alone, for a week afterward. If you don't like cream of mushroom soup, try cream of celery.

BEST BENEDICTINE SPREAD

Steps:

• Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid.
• Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time.