Dried Beef Dip/Spread*

Dried Beef Dip/spread* Recipe

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Lisa Hayes


My 1st husband's aunt gave me this recipe close to 40 years ago, and I have been making it for potlucks and salad luncheons ever since - everyone loves it and wants the recipe once they try it. Even if you don't like all the ingredients, you can substitute if you'd like, too, for a different taste sensation. I call it my 4 ingredient recipe.

★★★★★ 2 votes
A passle of people
45 Min


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1 can(s)
cream of mushroom soup
2 pkg
(8 oz) softened cream cheese
3 pkg
buddig or store brand, thinly sliced beef, chopped
green onions, chopped (tops & bottoms)

How to Make Dried Beef Dip/Spread*


  • 1Remove cream cheese packages from refrigerator and warm to room temperature about an hour ahead, so it is soft and easier to stir in other ingredients.
  • 2Using 1-1/2 to 2 quart bowl, open can of mushroom soup and scrape can to get all soup out and into bowl.
  • 3Stir-in softened cream cheese. Make sure it is well blended.
  • 4Meanwhile, cut thinly sliced beef into small, approximately 1/4-inch squares, and add to cream cheese and mushroom soup mixture.
  • 5Wash and trim green onions to get rid of any dirt or bad spots, chop the onions, tops and all and add to cream cheese, soup and beef mixture.
  • 6Stir well until the consistency of a spread.
  • 7Place in refrigerator overnight so flavors mingle.
  • 8Remove from frig, place in serving dish and serve with various accoutrements: Use with carrots, celery, on crackers or by itself, can even be added to mashed potatoes for a different flavor as well. Can also be used as a spread for bread and as a sandwich (I do).
  • 9*Ingredients can be doubled for larger crowd, and lasts, if covered and refrigerated and you can leave it alone, for a week afterward. If you don't like cream of mushroom soup, try cream of celery.

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