Corned Beef and Pickle Dip
This Corned Beef recipe is delicious as a sandwich spread or a dip for vegetables.
-
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:
-
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. -
Use spread for sandwiches, crostini or serve as a dip with vegetables and crackers.
Nutrition:
595 CALORIES
0 % *
11.9g SAT FAT
0 % DV **
16.3g PROTEIN
0 % DV
1.8 mg IRON
0 % DV
4 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 595 Calories; 522 Calories from fat; 58g Total Fat (11.9 g Saturated Fat; 0.1 g Trans Fat; 25.3 g Polyunsaturated Fat; 17.1 g Monounsaturated Fat;) 107 mg Cholesterol; 1612 mg Sodium; 2 g Total Carbohydrate; 0.5 g Dietary Fiber; 16.3 g Protein; 1.8 mg Iron; 197.1 mg Potassium; 2.6 mg NE Niacin; 0.2 mg Vitamin B6; 1.5 mcg Vitamin B12; 4 mg Zinc; 29.2 mcg Selenium; 79.6 mg Choline.
This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Niacin, Vitamin B6, and Choline.
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