This light dip can also be used as a sandwich spread. Serve cold with crackers or toasted on bread with Swiss cheese. You can pack the dip into a gelatin mold, then turn out and serve with the look of pate. For best results, make it 24 hours before serving to allow flavors to blend.
Original recipe makes 12 servings
1 (13 ounce) can roast beef, drained
1 ounce dry onion soup mix
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
2 hrs 5 mins
- Place roast beef in a medium-size mixing bowl. Blend in soup mix, cream cheese and sour cream. Cover and refrigerate before serving.
Calories: 113 kcal
Carbohydrates: 2.8 g
Cholesterol: 29 mg
Fat: 10.5 g
Fiber: 0.2 g
Protein: 2.2 g
Sodium: 253 mg