Dried Beef Dip

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 oz ea) 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 oz ea) 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
wont be as likely to separate when heated).

Makes about 4 cups dip