Corned Beef and Pickle Dip

Corned Beef and Pickle Dip

"This dip is similar to a recipe that my aunt used to make for me and my siblings when we spent summers in the Upper Peninsula of Michigan. I always loved it!  Many of the ranchers that I work with say they often serve a version of this as a spread on sandwiches to their farm or ranch crews. That feedback inspired me greatly." – Chef Laura Hagen, Senior Director, Culinary. Laura is from Dearborn, Michigan and currently lives with her husband in Highlands Ranch, Colorado. 

  • 12 ounces precooked Boneless Corned beef Brisket, cold, diced
  • 1-1/2 cups diced dill pickles
  • 1 cup mayonnaise
  1. Place beef in food processor bowl. Pulse on and off until beef becomes crumbly in texture. Addpickles and mayonnaise; pulse 5 times to combine. Cover and refrigerate until ready to use.
  2. Use spread for sandwiches, crostini or serve as a dip with vegetables and crackers.

Nutrition information per serving: 595 calories; 58 g fat (11.9 g saturated fat; 17.1 g monounsaturated fat; 0.1 g trans. fat; 25.3 g polyunsaturated fat); 107 mg cholesterol; 1612 mg sodium; 197.1 mg potassium; 2 g carbohydrate; 0.5 g fiber; 16.3 g protein; 2.6 mg niacin; 0.2 mg vitamin B6; 1.5 mcg vitamin B12; 1.8 mg iron; 29.2 mcg selenium; 4 mg zinc; 79.6 mg choline; 0.1 g trans. fat; 25.3 g polyunsaturated fat.