If you’ve made corned beef for St. Patrick’s Day, save a few slices for this amazing corned beef dip.
I usually don’t take part in St. Patrick’s Day meals, but this year I made corned beef with cabbage, carrots and red potatoes and was glad I did! It was such an easy meal to prepare and omigosh, that beef is delicious. My kids even love it as well! Both of them asked for “more meat” at the dinner table, that hasn’t happened in a long time!
I have no idea why corned beef and cabbage is so popular around St. Patrick’s Day and I honestly don’t care. I’m sure there’s a wikipedia page that will give you the complete history on this meal, but honestly, after making this delicious corned beef brisket, I might be making it more than just around St. Patrick’s Day.
If you make corned beef, make sure you save a few slices for this amazing corned beef dip. Or, grab a can of corned beef for a quick and easy substitution. Sometimes you can find corned beef at your meat deli counter, so check with the butcher to see what he has.
For more Easy Appetizers try our:
- 1 cup diced corned beef
- 1 package dry onion soup mix
- 4 ounces, cream cheese, softened and cut into cubes
- 8 ounces sour cream
- 2 tablespoons horseradish sauce
- crackers for dipping
- Add corned beef, onion soup, cream cheese, sour cream and horseradish to a bowl. Mix well to combine all ingredients.
- Refrigerate for 30 minutes or overnight.
- Serve with crackers.
- Keep leftover dip in a covered container in the fridge.