Olive Beef Dip

by Joyce Kohl

Olive Beef Dip Source: Go Inside™
A favorite of my family since 1970, this is always doubled and tripled
Servings: Ingredients:
Substitutions:

Fresh Onion, minced

Smoked ham or turkey

Mayo

1 3-ounce package smoked beef, finely cut

1/4 cup stuffed green olives, finely diced

1 8-ounce package cream cheese, softened

1 tsp instant minced onion

1 T dry sherry

2 T Miracle Whip

Directions:
  1. While the cream cheese is softening and the minced dry onion is soaking in the sherry, clean a pair of sharp scissors and begin cutting up the smoked beef as finely as possible. Blend the cheese and Miracle Whip. Stir in smoked beef and olives.
  1. Store in the refrigerator until at least one hour before serving. Munchies to use for dipping include chips and fresh veggies.

 

Cheese & Beef Dip

by Joyce Kohl

Cheese and Beef Dip Source: Go Inside™
A quickie made up one day for unexpected company
Servings: Ingredients:
Enough for a small party 2 cups cheese soup

1 can tomatoes and chilies (tall, thin can)

1/2 4-ounce can green chilies (Ortega, blue can)

1/2 can salsa (yellow can)

1 medium chopped tomato

1 cup (more or less) shredded cooked beef pot roast

Corn chips

Directions:
  1. Combine all ingredients in a fondue pot. Stir often. When bubbly, it’s ready to serve.
  1. If the dip is too thin, thicken it with a mixture of flour and water. Be sure to strain the mixture so you don’t get lumps in the dip.