Holy Moly Dip
Recipe submitted by: Amy Pickett
Recipe courtesy of: https://www.facebook.com/PamperedChefwithLorraine
1 8oz block of cream cheese
12 oz jar of your favorite pickles, drained (I chose dill)
1 2.25oz jar of dried beef (found by the tuna/canned meat)
- In a food processor, chop beef. Add the pickles and chop. After the beef and pickles are chopped, process in the cream cheese. If you do not have a food processor, chop up the pickles and beef with a knife and stir into softened cream cheese.
- This dip is best served after being in the refrigerator at least an hour or overnight, so all the flavors and meld together! Serve with ritz crackers!