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 ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.