Dried Beef Dip

2 cups sour cream
2 cups mayonnaise or salad dressing
2 teaspoons prepared horseradish
1/2 teaspoon dried dill weed
2 packages (2 1/2 ounces each) sliced dried beef, finely chopped
Rye crackers, bagel chips or bite-size pieces fresh vegetables, if desired


Stir together sour cream, mayonnaise, horseradish and dill weed in medium
bowl. Stir in beef.

Cover and refrigerate at least 1 hour but no longer than 48 hours. Serve
dip with crackers or vegetables.

Shrimp Dip: Substitute 2 cans (4 ounces each) tiny shrimp, rinsed and
drained, for the beef.

Note: In the ‘70s, this dip could be found at almost every get-together
around! Sometimes it was served warm or hot. If you prefer to serve it
warm, decrease the sour cream and mayonnaise to 1 cup each and stir in two
8-ounce packages of softened cream cheese (it won’t be as likely to
separate when heated).

Makes about 4 cups dip