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Dwardcooks Cream Chipped Beef

5SP per serving
Cook Time10 mins
Course: Breakfast
Servings: 6
Author: Ed


  • 6 oz Habbersett Chip Beef Dried, Genuine, Sliced (found in the bacon section of our grocery store in little packages)
  • 2 ½ cup Lucerne Half-and-Half Fat Free
  • 1 oz Philadelphia Neufchatel Cream Cheese
  • 3 splashes Worcestershire sauce
  • 2 Tbsp all-purpose flour
  • 1 Tbsp regular butter


  • I rinse the chip beef before cooking; it is salted and preserved, but most recipes online don’t call for rinsing however I feel like it is extra salty if you don’t. Heat a nonstick pan or cast iron on medium heat. Add butter. Cook the dried beef until the meat starts to sizzle. Add flour and cook a roux (1 min to 2 min).
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  • Once incorporated, add one ounce cream cheese and a few dashes of worcestershire sauce.
  • I like to add cream cheese to a lot of my cream sauces because cooking without heavy cream usually means thin sauce. I’m not about that life. A little cream cheese goes a long way. You can add an extra ounce if you like yours thicker, but it will add a point per serving. The cream cheese also lightens the sauce’s color nicely.
  • Divide up portions and eat over toast, biscuits, or potatoes.
  • I served mine over two slices of Sara Lee Delightful bread toasted for an addition 2 points. With toast, this comes to 7 points per serving!