Corned Beef & Pickle Dip
1. Place Corned Beef Brisket in food processor bowl. Pulse on and off until beef becomes crumbly in texture. Add pickles and mayonnaise; pulse 5 times to combine. Cover and refrigerate until ready to use.
Cook's Tip: 12 ounces of diced, cold beef pot roast or shredded beef may be substituted for corned beef brisket.Use spread for sandwiches, crostini or serve as a dip with vegetables and crackers.
Nutrition information per serving: 595 Calories; 522 Calories from fat; 58g Total Fat (11.9 g Saturated Fat; 0.1 g Trans Fat; 25.3 g Polyunsaturated Fat; 17.1 g Monounsaturated Fat;) 107 mg Cholesterol; 1612 mg Sodium; 2 g Total Carbohydrate; 0.5 g Dietary Fiber; 16.3 g Protein; 1.8 mg Iron; 197.1 mg Potassium; 2.6 mg NE Niacin; 0.2 mg Vitamin B6; 1.5 mcg Vitamin B12; 4 mg Zinc; 29.2 mcg Selenium; 79.6 mg Choline.
This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Niacin, Vitamin B6, and Choline.