Wednesday, May 21, 2014

New Twists on an Old Favorite

I think it is safe to say that dried beef, pickles and cream cheese may be one of the best food combos ever.  I know, some may disagree and think that I exaggerate, but once you try one of these two new recipes, you might just change your mind!

Since summer is fast approaching and there will graduation parties and picnics to attend, you can't go wrong with either of the make ahead recipes.

Magic Pickle Dip (found here and everywhere on Pinterest:)

Original recipe makes 16 servings 
1 8 oz cream cheese, softened
6 dill pickle spears, diced
1 jar dried beef, chopped
Mix together the softened cream cheese, diced pickle, and chopped beef until well combined. Chill until ready to serve.  Serve with Ritz crackers.

This is the dried beef we have around here.


8 oz cream cheese, softened
3 tablespoons dill weed
1 1/2 teaspoons garlic powder 
8 oz french onion chip dip
 Mix together well! 
You will also need:
1 jar dill sandwich stackers or think sliced dill pickles
10 - 6inch flour tortillas
2 jars dried beef
Thin sliced cheese (I used about 6 slices of provolone sliced  for sandwiches)
 Long tooth picks

Spread cream cheese mix on one tortilla.  Top with sliced beef to make a single layer covering the whole tortilla.  Spread BOTH sides of the next tortilla and place on top of the beef.  Add a layer of pickles. Repeat tortilla layer. Add a layer of cheese.    Keep going until you have used up all your tortillas.  
To place the tooth picks. You basically want to have a whole bunch of 1-1 1/2 inch squares with a toothpick in each one.  I scored my stacker across the top into 4ths and then into the smaller  squares. I like everything to be even.  Then I added the toothpicks, evenly spaced across the entire stacker.  Once that was all done, I wrapped it up good in plastic wrap and stuck it in the fridge.  I cut all the pieces all the way though right before serving.   

So here's to summer and lots of picnics, parties and light eating!

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