Love those dill pickle wraps? The ones with the cream cheese and dried beef? Then this dip will have you grinning from ear to ear!
You know those dill pickle wraps? The ones with the dried beef, the cream cheese and the dill pickle in the middle? You wrap them, and slice them into little delicious “sushi roll” looking bites of yumminess. They are a hit at all of the parties!
Well, just in time for New Year’s Eve festivities I am bringing you this dip, it tastes just like those wraps, but SO much easier to prepare.
^ PIN It and KEEP It On Hand ^
~
I have to give photo credit to my niece for this recipe. Don’t you just love her Star Shaped Dip Bowl?
This past weekend, we had Christmas dinner at my in-laws, and everyone pitched in. I was on desserts, my nieces were on appetizers. Leah told me she was making this yummy dip, and I asked her to snap a picture. Don’t you just want to grab a spoon?
All you need are three ingredients, and a box of crackers for serving!
Chop up your dried beef and your dill pickles and cream your cream cheese until smooth using your mixer. Fold in pickles and dried beef, and Ta-Da — Dip is made.
This dip has gone crazy lately — so much talk about what to use as far as meat goes – I use one kind and ONE KIND only. I buy Hormel DRIED BEEF
This is what it looks like, it’s sold buy the deli meat in the refrigerated section. I hope this helps! I know that people have purchased the kind in the jar. Personally I have never used it. I am told it is rather salty? Some say they rinse it before using it and it’s been fine. I have always used this one kind and had success every time.
This stuff is seriously addicting. It vanishes right before your eyes. It quickly became an overnight sensation on my blog. The first week I posted it, the traffic was so heavy it actually shut my blog down!
20+ Dang Delicious Dips
—
Dill Pickle Dip
Ingredients
- 16 ounces cream cheese, softened
- 9 ounces dried beef, chopped
- 16 ounces baby dill pickles
- Crackers for serving
Instructions
Using your mixer, beat cream cheese until smooth.
Fold in pickles and dried beef. Chill until ready to eat.
Serve over crackers. Refrigerate leftovers.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 335 Total Fat: 27g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 110mg Sodium: 1432mg Carbohydrates: 6g Fiber: 0g Sugar: 4g Protein: 18g
For more great dip recipes click here!
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Lisa says
December 28, 2015 at 5:23 pmIs dried beef like beef jerky?
Michaela Kenkel says
December 28, 2015 at 5:25 pmNo. Not at all. You will find it by the lunch meat at the grocery store. It’s in a plastic package typically. If you google it, you can see a photo. I buy Hormel usually. 🙂
Ramanda Cornnor says
January 1, 2016 at 8:47 pmI was about to ask the same thing,but thanks for the information. Ramanda
betty alvey says
January 2, 2016 at 11:57 amThey also have it in a small jar on the isle that has tuna, canned chicken, etc.
Leisa says
December 12, 2016 at 12:07 pmYes but you need to rinse if you buy in the jars because it is very salty. The beef in the sandwich isle is not. We use it to make chip beef gravy.
Ruth says
January 2, 2016 at 5:34 pmIt is in a jar in the section with the canned meats at our Winn Dixie stores.
Joan says
February 2, 2016 at 11:32 amI use the dried beef in the little glass jar.
nca818 says
December 9, 2016 at 8:25 amIt also is called Buddig Beef…it is in the packaged lunch meat aisle
Heather Riggs says
December 10, 2016 at 9:50 pmWhat about shredded chicken if you didn’t want to use beef?
Michaela Kenkel says
December 26, 2016 at 12:46 pmI have never used chicken.
Deb says
December 11, 2016 at 8:12 amI buy mine in jars. It is by the tuna, etc.
Eileen says
December 19, 2016 at 9:27 amI googled like you said and everything that came up by hormel was in a jar. Can you send me the picture of what you use? Those packages by the lunch meat I don’t think they are dried. Do they say dried on the package?
Michaela Kenkel says
December 26, 2016 at 12:43 pmEmailed you!!
Pam says
December 28, 2015 at 11:04 pmdries beef is in the can food isles it salted so you need to rinse really well I use it for a different recipe all the time
Danni says
December 30, 2015 at 6:08 pmEasier and cheaper to buy in the sandwiche meat packets about $1.25 pkg
Carol says
January 3, 2016 at 12:33 amThe kind in the sandwhich meat is a totally different product. Dried beef is in a jar in the canned meat section. They totally taste different.
Brenda McClain says
December 29, 2015 at 4:38 amI find it with canned chicken & tuna. I soak it in hot water (it’s VERY salty) then make a cream sauce & serve on toast or biscuits. YUM
Michaela Kenkel says
December 29, 2015 at 6:17 amBrenda- we had that when I was a kid!
Sherrie says
January 2, 2016 at 12:39 pmThat is delicious. As a kid , mom called it sos, when I was older she called “shit on a shingle”
Sandy says
January 24, 2016 at 3:04 pmYour husband. ..dad…uncle…was in the service ask them what they called chipped beef gravy. SOS…..use your imagination. Love it
Barry Williams says
February 7, 2016 at 3:36 pmI’ve loved it all my life and also generally get it in the jar or in the plastic bag — most generally the jar. HOWEVER — I always thought the jokingly referred to SOS was because of it being a relatively inexpensive thing UNTIL I had it in basic training!!! That is TRULY S*** on a shingle — bears no resemblance in taste, smell, appearance or ANYTHING with what I had when I was a kid. It was greasy, looked like anything BUT dried beef — (it was like 6 year old greasy hamburger) and served on half-toasted old bread. Took me six months of eating my GOOD REAL STUFF when I came back home to get that other CRAP out of my mind and memory. The real stuff is delicious. We served it on biscuits or GOOD toast — I fix mine with a “little butter” – (BUTTER) — half-and-half or cream and some whole milk. DELICIOUS.
Joanne Titus says
February 7, 2016 at 5:19 pmwhy do you soak it? it is suppose to be salty…
Michaela Kenkel says
February 7, 2016 at 5:21 pmI use the kind in the package. Not sure.
Carrie Dixon says
December 8, 2016 at 12:07 amCream Chipped Beef! Grew up eating it, and I still have it on ocassion! Yum!
Stefannie Eddlemon says
December 30, 2015 at 1:01 amI use the budding beef in the lunch meat section. Less salty/better flavor.
Tonya Sorensen says
December 9, 2016 at 6:58 amThe Carl Budding package is a package labeled “corned beef” . The Hormel jar is “dried beef” and IS very salty and more expensive.
Carol says
December 31, 2015 at 10:03 amYou can find it in the same section as canned meats, i.e., cocktail sausages. It can be used for creamed dried beef over toast. Yummy!
MJ says
December 7, 2016 at 11:07 pmI have used deli ham thin slices, with cream cheese spread on them then wrapped around a Claussen Dill Pickle found by the meats , refrigerated and crisp. I would just chop this all for this dip.
MJ
Angie says
December 10, 2016 at 8:28 pmI’m allergic to beef so thank you for this alternative.
Shell says
December 17, 2016 at 8:45 amThat is the same way I make mine!
Happy Hanna says
December 8, 2016 at 3:52 pmNo you can get it in small packages in the lunch meat section
Vicky Baker says
December 12, 2016 at 8:01 pmBuddig is a brand of it. It is usually in the refrigerated section where lunch meats like bologna are. Budding makes the beef, ham, and and few others in packages.
Ruth says
December 28, 2015 at 5:51 pmMMMM Sounds so good & EASY. Thanks Michaela!
Michaela Kenkel says
December 28, 2015 at 9:36 pmmy pleasure!
Teri Giese says
December 28, 2015 at 10:08 pmLikes. those pickle wrap things, not made in years, as a pain to roll.Had a “why did I not think of that?! “moment. May sound like a weird combo,but gotta try it. Meaning the dip and the Rollins or? Anyway,thanks for the recipe and Happiest of New. Year!!
Michaela Kenkel says
December 28, 2015 at 10:40 pmEnjoy! 🙂
Adam J. Holland says
December 29, 2015 at 5:41 amThis looks like a fun and delicious dip! Thanks, Michaela and Happy 2016!
Michaela Kenkel says
December 29, 2015 at 6:17 amThanks, Adam! Right back at cha!
Lorie says
December 29, 2015 at 9:31 amI use dill pickle relish! ????
Michaela Kenkel says
December 29, 2015 at 9:33 amGood idea!
Stefannie Eddlemon says
December 30, 2015 at 1:03 amI love this idea!
Cathy brault says
December 17, 2016 at 2:26 amWhere do you find dill pickle relish is that just pickle relish?
Michaela Kenkel says
December 17, 2016 at 7:08 amYes, it’s right with the sweet.
Alli says
December 30, 2015 at 7:03 amYou can also use diced ham instead of dried beef!
Brandy Sasser says
December 7, 2016 at 12:29 pmI was going to ask that question, because I have had the rollups with ham.
Nichole says
December 30, 2015 at 11:32 amWe use dill pickle relish saves on chopping pickles 🙂
Michaela Kenkel says
December 30, 2015 at 5:51 pmBrilliant!
MommaLou says
December 30, 2015 at 12:11 pmdried beef in the jar by the canned goods is not the same as the dried beef in the package.
Michaela Kenkel says
December 30, 2015 at 5:51 pmI used the kind in the package.
Carol says
December 31, 2015 at 10:11 amDidn’t know that. what’s the difference? I shall have to look for the package
Michaela Kenkel says
December 31, 2015 at 10:13 amI have never used the jar kind. From what I gather it’s way saltier? I always use the package.
Joanne Titus says
February 7, 2016 at 5:21 pmyes it is
gmarx says
December 30, 2015 at 1:55 pmi use chopped ham, just like the wraps use, not beef. very good!
Mary Marusak says
December 30, 2015 at 2:58 pmCan you make this a day ahead of time ?
Michaela Kenkel says
December 30, 2015 at 5:50 pmSure thing! Just refrigerate it. 🙂
Mary Marusak says
December 30, 2015 at 9:21 pmCan you make this a day ahead of time ?
Donna says
December 30, 2015 at 5:48 pmWhat’s the best kind of crackers to use for the dill pickle dip?
Michaela Kenkel says
December 30, 2015 at 5:50 pmWe had an assortment. Ritz, Club and Wheat crackers. It’s really your preference. 🙂
Donna says
December 30, 2015 at 5:52 pmOk. Thank you.
Heidi says
February 3, 2016 at 1:58 pmI think that Bagel Chips would work too
Chasidy says
December 30, 2015 at 10:43 pmI use ham and a dash of garlic salt. Very yummy!!
Kelly Watkins says
December 31, 2015 at 4:16 amIt’s called beef budding! Usually in the cool sections by lunch meats or dairy section i believe.
Sherri O says
January 2, 2016 at 9:44 amThis is in the cold cut section…..this is the better one than ones in a can…
Mickey says
December 31, 2015 at 8:49 pmI love ham roll ups, this might taste like it if we substitute ham for the dried beef. Looks good!
Vickie says
January 2, 2016 at 3:59 pmDont care for dill pickles can sweet be used??
Michaela Kenkel says
January 2, 2016 at 5:35 pmI suppose you could try it? Let me know if it’s good!
Kelly M says
January 2, 2016 at 9:39 pmWe always made it with sliced ham, not beef.
Also, green onions added or in place of pickles is good as well!
Carol says
January 3, 2016 at 12:38 amThis is also good made with hard salami instead of the beef
Kendra says
January 23, 2016 at 6:24 amIf someone doesn’t like pickles, another yummy option is substituting finely sliced green onions for the pickles!
Carol says
January 25, 2016 at 5:11 pmOh Yes–I am well aware of what they called it in the service. My husband didn’t care for it then, but he didn’t mind mine and he didn’t call mine that!! HA!
gail says
February 13, 2016 at 7:59 amfrom the picture I can’t identify the red stuff, no mention in recipie, could it be red onions
Michaela Kenkel says
February 13, 2016 at 8:13 amNo? Only three ingredients. Cream cheese, dill pickles and dried beef. All in the recipe. What you’re seeing and calling red is the dried beef.
Marcia Dykema says
February 27, 2016 at 11:56 amI added one green onion chopped then spread the whole mixture on a flour tortilla rolled up wrap in plastic wrap over night then slice and serve was great.
Michaela Kenkel says
February 27, 2016 at 12:03 pmGreat idea!
J Drohan says
May 27, 2016 at 8:40 pmWhat is the dried beef in a package called? I’m not familiar with that product. I bought 3 of the jars, 2.25oz each, was afraid to use more bc of the salt content. Will soak first, but not going out to buy something different. Just wondering for next time.
Michaela Kenkel says
May 28, 2016 at 7:30 amI have never used the kind in the jar. It’s still called dried beef in the package. You will find it by the lunch meat.
Dawn McCarrell says
December 7, 2016 at 2:40 pmWhen making pickle rollups I use corned beef or pastrami from the deli sliced thin. So much more flavor and without the salt from jarred beef.
Tracie Sanderlin says
December 8, 2016 at 9:39 amI’ve always made my pickle rolls with hard salami. I bet any way you make it normally would worked chopped up. I’m going to try this for Christmas or New Years.
Michaela Kenkel says
December 8, 2016 at 7:57 pmThat would work too!
Roxanne says
December 8, 2016 at 5:19 pmJust made it.. tasty pretty salty..I used the dried beef in a jar.
Michaela Kenkel says
December 8, 2016 at 7:56 pmI have never used the beef in the jar — those who have mentioned they rinsed it first?
Marcia says
December 10, 2016 at 7:53 amI like the roll ups with prosciutto. This sounds like a fun dip. I think I’ll try it with prosciutto.
Jacqui rayment says
December 11, 2016 at 9:02 amI think you could put any meat or fish in this basic mixture dill pickle goes great with smoked salmon and prawns also smoked mackerel diced leftover turkey duck chicken just use your imaginations make it your own happy cooking !
AFMomXs2 says
December 11, 2016 at 9:54 amI always make turkey roll ups using thin sliced deli turkey. Usually the store brand , where bologna and other packaged lunch meats are.
Will that work with this recipe?
Michaela Kenkel says
December 15, 2016 at 1:26 pmYou could sure try it. I’ve used different meats but the dried beef in the package ( not the jar) is my favorite!!
Audrey Woods says
December 13, 2016 at 11:48 pmI use mini cubed ham, and sometimes through in shredded sharp cheddar! Yummy!
Linda Tower says
December 14, 2016 at 11:29 amI made this and used Hormel beef, not dried beef and it is much better when you use dried beef. I wasn’t thinking. Be sure you get dried beef and the relish idea is great as long as it isn’t sweet relish
marsha says
December 17, 2016 at 10:06 pmcould you use chopped shrimp instead of the beef or hame….
Michaela Kenkel says
December 18, 2016 at 1:55 pmI haven’t–if you try it let me know!
Shirley shaw says
November 17, 2017 at 6:51 pmMy daughter and I made this a few weeks ago. Her boy friend wanted the wraps I said why don’t we just make a cheese ball with chopped pickles. We add green onions and Worcestershire sauce. It very good.
Susan says
November 22, 2017 at 3:51 pmNo time to chop Pickles? Use dill relish instead. Makes the dip a little softer.
Judy L Paczkowski says
November 26, 2017 at 3:33 pmWhy dried beef? I’ve never worked with it or eaten it. I guess I’m missing something. I’ve always used ham for my roll ups. Square deli style. This was the first appetizer I ever learned, taught by my sister. 65 now, so I’ve been making them for years. Parties (a LOT), dinners, and just because we love them, so I make them to have.
I have always used green onions and love the combination of flavors. Many times I have also made up a couple of rolls with pickles. I went and bought ingredients today because I’m in the mood. Thanks for sharing.
Michaela Kenkel says
November 26, 2017 at 3:37 pmHi, Judy! I just have always made them that way. We love dried beef. It’s a little saltier, but it’s good. Maybe give the dip a try and see what you think?
Billy says
November 28, 2017 at 1:38 pmThis looks great! I love dill pickle dip. I’m definitely going to make this for the next get together I have! Thank you for sharing!
Michaela Kenkel says
November 30, 2017 at 8:47 pmYou are most welcome!! I hope you like it!
Lori says
December 4, 2017 at 8:44 amAdd dill pickle juice, Worcestershire sauce and sour cream. Ham can be used in place of chipped beef.
Peggy says
December 10, 2017 at 10:39 pmA quick tip: use well drained dill pickle relish instead of chopping up pickles!
Diane says
December 19, 2017 at 4:09 pmI will be making this, but since I don’t eat red meat will be using a thin sliced smoked or roasted turkey.
Michaela Kenkel says
December 19, 2017 at 11:19 pmI would love to hear how that turns out?!
Kim G says
December 23, 2017 at 5:52 pmI grew up enjoying these roll ups but we always used thick sliced honey ham instead of the beef. Going to try this recipe tomorrow with the ham for a new twist on a family favorite. Looking forward to it; thanks for the idea of an easy dip.
Michaela Kenkel says
December 23, 2017 at 6:00 pmYou are so welcome, Kim! It’s SO EASY! It’s hard to go back to the wraps! 🙂
Daniel says
December 24, 2017 at 11:29 pmLove the recipe… I have also tried it with ham, added a little dried dill and it is amazing. Thanks for sharing!
Jo says
February 6, 2018 at 8:41 amI have a lot of this leftover from Super Bowl Sunday. Any ideas as to what I can do with it? I’d hate to throw it out!
Michaela Kenkel says
February 6, 2018 at 9:41 amIt makes a really good sandwich spread!! Like on bagels for lunch?
Melissa Comstock says
October 24, 2018 at 7:12 pmI have made this but i replace the dried beet with either bacon bits or honey ham. We always run out.
Randi says
October 30, 2018 at 6:22 amWe do this, but use dill pickle relush to save time.
Michaela Kenkel says
October 30, 2018 at 7:12 amI have done that too! It is a good time saver for sure!
Elizabeth says
November 1, 2018 at 7:56 pmDo you think this would be good with an envelope of Ranch Dressing Mix added?
Michaela Kenkel says
November 1, 2018 at 8:32 pmActually it might! I’m not sure if I’d use the whole packet though? Maybe add a bit at a time. Will you let me know if it’s good?
Heather says
November 8, 2018 at 3:43 amWe use to make the rolls 30ish years ago for family Christmas parties, we also used ham. I am so ready to try this as a dip. Just a note though, if you throw the pack of meat in the freezer it cuts a lot easier when frozen.
Jeanne says
November 16, 2018 at 6:47 pmI use honey ham slices and chop them up.
Carol Spencer says
November 25, 2018 at 1:51 pmThank you for the info on the dried beef and the brand name. I try to watch my salt and probably would have bought the jar beef.
Thanks again.
Michaela Kenkel says
November 25, 2018 at 2:57 pmOf Course, Carol!
Jean Zerwas says
December 3, 2018 at 11:07 amRye Cocktail bread would be amazing with this for a spread. Also, salmon would be good for the non-meat eaters.
Michaela Kenkel says
December 3, 2018 at 11:16 amI have heard of people
Using salmon! I’m happy you found something new to try!
Sue Hanley says
December 9, 2018 at 8:54 amCan you use ham? Same amt.?
Pickle relish?
Michaela Kenkel says
December 9, 2018 at 8:58 amI have heard of people using ham! If you use the relish, just drain some of the juice off. I think it gets too runny otherwise.
Rita Riley says
December 22, 2018 at 5:22 pmCan someone tell me the easiest way to cut up the dill pickles and meat? Do you do it by hand or do you use a food processor? I want to serve this for our Christmas and don’t want to mess it up!
Michaela Kenkel says
December 22, 2018 at 5:24 pmRita- I just chop with a knife. I think a good processor would be too much. You can’t mess it up! ? enjoy!!
Jon says
December 27, 2018 at 4:20 pmI have always made mine with half sour pickles and pastrami, not dried beef. Something to try if you can’t find dried beef!
Ann says
December 31, 2018 at 1:27 pmI used the “Buddig” brand. By the refrigerated lunch meat at Kroger.
LaLa says
March 19, 2019 at 8:35 amThe package of Hormel Dried Beef is 2.5 oz. You have to buy 3-4 packages to make this dip? Not very affordable??
Michaela Kenkel says
March 19, 2019 at 11:55 amYes. That’s what it calls for. If you want to try it, make a smaller batch. You could use less meat, but we don’t like it that way as much.
Heidi says
January 2, 2016 at 8:16 pmLove the 4.5 oz jars of this dried beef! Armour Brand. Just pop the top, fill with warm water and let sit for about 5 minutes. Pour out the water, fill again and pour water out. Remove beef slices (the are round) and squeeze out excess water. Eat one slice – to be sure the salt is mostly out – but some salt flavor should remain. Then tear it up or cut with scissors and add to your dip. YUM YUM! This is the same stuff I use in my Rye Bread Boat dip – and save the glass for drinking!
Heidi Sanchez says
January 5, 2016 at 12:03 amSo one jar of the beef and 16oz pickles and 16oz cream cheese? Or are you cutting the recipe in half?
Michaela Kenkel says
January 5, 2016 at 7:05 amNo? I didn’t cut in half. I use the dried beef in the package. These measurements are correct. 🙂