Corned Beef and Pickle Dip

• 5 min
• 4 SERVINGS
• 600 Cal
• 16 g Protein

Ingredients:

• 12 ounces pre-cooked Boneless Corned beef Brisket, cold, diced
• 1-1/2 cups diced dill pickles
• 1 cup mayonnaise

Cooking:

1. Place Corned Beef Brisket in food processor bowl. Pulse on and off until beef becomes crumbly in texture. Add pickles and mayonnaise; pulse 5 times to combine. Cover and refrigerate until ready to use.
Cook's Tip: 12 ounces of diced, cold beef pot roast or shredded beef may be substituted for corned beef brisket.
2. Use spread for sandwiches, crostini or serve as a dip with vegetables and crackers.