This nostalgic Corned Beef Dip is the creamy, tangy appetizer I grew up devouring at every holiday, now with a high-protein twist thanks to blended cottage cheese. It’s quick to whip up, packed with crunchy pickles and savory corned beef, and guaranteed to disappear just as fast as a sleeve of your favorite chip or crackers.
This corned beef dip recipe is going to knock your socks off
I grew up on this appetizer recipe! It felt like every family holiday, we had a bowl of Corned Beef Dip out, dunking Wheat Thins into it. I am one of 4 girls and my mom worked full time. She would often serve this at family holidays because it’s quick to whip up and it’s a crowd favorite.
Of course I wanted to put an APOP twist on it (ahem, hi, cottage cheese) and see if the integrity of the dip would remain the same (surprise: it did!!) and it’s high protein with just a handful of ingredients! It takes on the vibe of reuben sandwiches, but in yummy dip form.
I think you’re going to LOVE this corn beef dip. And if you’re looking for more savory appetizer dip recipes, also check out my Cream Cheese Garlic Dip, this Dill Feta Dip or this Cottage Cheese Chip Dip.
Recipe Ingredients
- Cheese – Cream cheese + cottage cheese will be the base.
- Corned Beef – Diced up small to get a bit in each bite.
- Dill pickles – Diced! Plus we’ll use some of the juice.
- Micro Greens – Optional for garnish. Or use green onions or finely diced dill.
- French Baguette – For serving.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- For a little thicker dip, you could opt for using all cream cheese instead of blended cottage cheese.
- Make it spicy! Try adding: A dash of hot sauce, crushed red pepper flakes, a spoonful of horseradish, or diced pickled jalapeños.
- Maybe other pickled veggies? Or alternative meat? I don’t typically veer far from course with this recipe as it’s perfectly balanced as is.
How to Make This Recipe
1. In a food processor, pulse/blend cottage cheese until smooth. Add the pickle juice and pulse again.
2. Add the softened cream cheese and pulse again.
3. Transfer mixture to a mixing bowl and add the diced pickles and cubed corned beef.
4. Stir until well combined. Refrigerate for at least 20 minutes to let set.
5. While the dip is chilling, toast your crostinis (see notes). Serve & plate: scoop 1 tbsp of corned beef dip on each crostini and garnish with microgreens, fresh dill or green onions, more corned beef, or balsamic glaze drizzle!
PRO TIPS
- Use a vegetable chopper for the pickles, ensure they’re small & evenly diced, making sure you get a piece in every bite
Recipe FAQs
It’s best to store the dip in tupperware in the refrigerator for a few days. I do not recommend storing the dip mixture on the crostinis as they will get soggy over time (ew).
Yes! In fact, it’s even better after a few hours in the fridge. The flavors meld together beautifully, so you can make it up to 24 hours in advance and store it in an airtight container until ready to serve.
Yes. You can blend the cottage cheese in a high-speed blender or hand mixer. If you don’t have either, you can mash it very well with a fork, it just won’t be quite as smooth.
So many options:
Wheat Thins
Rye crackers
Pita chips
Bagel chips
Pretzel sticks
Fresh veggies like cucumber rounds, red peppers or celery sticks
Mini rye bread slices for a deli-style vibe
Tortilla chips
Serving suggestions
We always served with Wheat Thins growing up, but I like it on a crostini, too! Slice ½ of a French Baguette, drizzle with olive oil, salt + pepper, and bake for 15 minutes at 400°F until golden brown. Allow to cool and use a cookie scooper to scoop corned beef dip on top.
You could also serve as a sandwhich on toasted rye bread, maybe even with a bit of swiss cheese melted on top.
More Recipes You’ll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
Corned Beef Dip
Equipment
- Food Processor
- Measuring cups and spoons
- vegetable chopper (or knife/cutting board)
- Mixing Bowl
- Rubber Spatula
Ingredients
- 1 ½ cups Cottage cheese, 4% small curd
- 2 tbsp dill pickle juice
- 4 oz Cream cheese, softened
- ¾ lbs Corned beef, cut into small pieces
- 2 cups Dill pickles, girkins, diced
- 4-5 cracks of pepper
- 4-5 cracks of salt
- Microgreens, optional (garnish)
- French bread, optional, see note
Instructions
- In a food processor, pulse/blend cottage cheese until smooth. Add the pickle juice and pulse again.
- Add the softened cream cheese and pulse again.
- Transfer mixture to a mixing bowl and add the diced pickles and cubed corned beef. Stir until well combined.
- Refrigerate for at least 20 minutes to let set.
- While the dip is chilling, toast your crostinis (see notes).
- Serve & plate: scoop 1 tbsp of corned beef dip on each crostini and garnish with microgreens, fresh dill or green onions, more corned beef, or balsamic glaze drizzle!
Nutrition
Video
Notes
more of our favorite Dip Recipes…
absolutely delicious! Made for a dinner party and everyone devoured.
Love this! Much better on a crostini or a thick slice of marble rye. Quick easy and delicious!
such a fun dip for st. patty’s. spread leftovers on a turkey sandwich and YUM!
Corned beef is a star ⭐️ n this and it tastes great!