Roast Beef Cream Cheese Spread Recipes

ROAST BEEF SANDWICH SPREAD

Steps:

• In a food processor, combine the beef, pickle relish and onion; cover and process until coarsely chopped., In a large bowl, combine the ketchup, mayonnaise, pickle juice, seasoned salt and pepper. Stir in the beef mixture. Cover and refrigerate for at least 1 hour. Spread on nine slices of bread; top with remaining bread.

ROAST BEEF HORSERADISH ROLL-UPS

Steps:

• Beat the cream cheese, horseradish, and mustard together in a bowl until well blended.
• Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Place two slices of roast beef over the cream cheese. Sprinkle with Cheddar cheese, dividing evenly between tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with aluminum foil or plastic wrap to keep the rolls tight. Refrigerate at least 4 hours.
• To serve for lunch, unwrap and slice into 2 or 3 pieces. Only cut the rolls you will be using that day so the others do not dry out. To serve for parties, unwrap and slice the rolls diagonally into 1 inch sections, and arrange on a serving platter.

ROAST BEEF SANDWICH SPREAD

Steps:

• Put beef and onion, celery, pickles and eggs through a meat grinder with the coarse plate, or mince the ingredients or process in a food processor until evenly chopped.
• Add remaining ingredients, with enough mayonnaise and pickle juice to taste and moisten as desired. Chill until ready to serve.
• Serve as a spread for crackers or melba rounds for sandwiches.
• You can toast the bread, if desired, and then spread with a little butter or mayonnaise. Add lettuce leaves; spread a layer of the beef spread over the lettuce, then top with sliced red onion.
• Makes enough for 6 to 8 sandwiches.
• Will keep in the refrigerator 5 days in tightly sealed bowl w/lid.

CREAM CHEESE CHUCK ROAST

Steps:

• Cut the chuck roast into 1-inch cubes and remove all fat and place roast in Crockpot.
• Drizzle melted butter over and then sprinkle the package of Italian dressing mix over all.
• Cover and cook on low for 6-7 hours.
• About 45 minutes before done, brown the onion and garlic in the 2 tablespoons butter.
• Add cream cheese,horseradish,black pepper, mushroom soup, mushrooms and Kitchen Bouquet; stir until smooth.
• Pour sauce mixture over cubed beef in crockpot and cook an additional 30-45 minutes.
• Serve beef cubes and gravy over cooked egg noodles or rice.

LEFTOVER ROAST BEEF SPREAD

Steps:

• Grind leftover Roast Beef in food processor or hand grinder.
• Combine all ingredients.
• Spread on sandwich or on crackers.

ROAST BEEF BRUSCHETTA

Steps:

• Heat oven to 375°F. Brush both sides of bread slices with oil; place on ungreased cookie sheet.
• Bake about 5 minutes or until crisp. Cool 5 minutes.
• Spread cream cheese over each slice. Top with beef; sprinkle with pepper. Top each with tomato slice and onions.