This old time appetizer is always a hit at any party! It’s quick to put together and if you love pickles, you’ll love this recipe. Much like my mama, Jude, I am always trying out new recipes. I love to mix it up in hopes that I never get bored with my classic go-to recipes. But sometimes the moment just calls for an “old school” recipe that floods your mind with memories, good times, and tasty bites.
If you asked me and my brothers to name a few of Jude’s popular appetizers from her collection of recipes, this Pickle Dip would definitely be mentioned.
I can’t remember a time that this appetizer wasn’t present at Christmas time or any other get-together growing up.
I too have turned to this dip time and time again and every time, my guests leave asking for the recipe.
It’s sooooo delicious, so simple, and so budget friendly. It’s also pretty!
It starts with a block of cream cheese so you already know it’s going to be good.To the cream cheese you add diced Claussen pickles. You have to get the Claussens. Trust me, no other pickle will do.
Then you add dried pressed beef that has been cut into small pieces. Don’t be scared of this! It’s delicious and adds the slightest smokiness to the dip.
I scoured the internet and Pinterest looking to see if this dip existed anywhere. I did find several versions of it but I didn’t find any that included Jude’s other two ingredients…lemon juice and Worcester sauce.
Mix these both in and that’s it! I try to form it into a ball in the bowl before refrigerating for a bit.
Spread this dip on a soft piece of Pepperidge Farm Rye cocktail bread and you won’t be disappointed.My first bite of this takes me back to my childhood and I am delighted to share this with my friends and thrilled that they love it too!
Do you have a nostalgic recipe to share?
- 8 ounces cream cheese
- 1 packet or several slices from a jar of pressed beef cut into small pieces
- 1 large Clausen dill pickle deseeded and cut into small cubes
- 1 tsp Worcester sauce
- 1 tsp lemon juice
- 1 loaf Pepperidge Farm cocktail Rye bread
Let cream cheese soften at room temperature.
Cut or chop beef into small pieces.
Remove seeds from pickles and cut into small cubes.
Mix all ingredients together in a bowl, reserving some of the beef for topping.
Form into a round ball in bowl and refrigerate to make firm.
Place on platter, top with reserved beef.
Serve with cocktail Rye bread.