Irish Corned Beef Dip Print Email

2 pkg. (8 oz.) cream cheese
1 cup sour cream
1/4 cup onions or shallots, chopped
8 oz. deli corned beef, shaved
1 cup chopped pecans
3 TBS butter
3 TBS Stonewall Kitchen Horseradish Mustard
1/4 cup fresh parsley, finely chopped
chives, chopped for garnish
1 box Stonewall Kitchen Down East Crackers

Place cream cheese in a medium size microwave able bowl. In a sauté pan, melt butter over medium heat. Add the shallots or onions and sauté until transparent, about 4 minutes

Add the chopped pecans and sauté for an additional 2 minutes
Remove from heat.

Place the corned beef in a food processor or mini chopper and pulse until crumbly.

Microwave the cream cheese until soft and warm but not soupy. Stir in the sour cream and Stonewall Kitchen Horseradish Mustard
Add shallot mixture and crumbled corned beef, mix well
Transfer to a serving bowl and garnish with chopped chives
Serve with Stonewall Kitchen Down East Crackers.

- Serves 10 to 12. - Kathleen Hulsey & Deborah Barrett, Stonewall Kitchen Celebrity Chefs