Hot beef and cheese dip
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (8-oz) cream cheese; softened |
| ½ | cup | Dairy sour cream |
| 2 | tablespoons | Milk |
| 1 | Jar (2.25-oz) sliced dried beef; finely chopped with food chopper | |
| ⅓ | cup | Green onions; finely chopped with food chopper |
| 3 | tablespoons | Green bell pepper; finely cbopped witb food chopper |
| 1 | tablespoon | Pimiento; chopped with food chopper |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Pecans; coarsely chopped with food chopper |
Directions
Heat oven to 350 degrees. Combine cream cheese, sour cream and milk in Batter Bowl; blend well. Add dried beef, onions, green pepper, pimiento and pepper; mix well. Spoon into Mini-Baker. Sprinkle with pecans. Bake 15-20 minutes or until hot and bubbly. Serve hot with Valtrompia French Bread Slices (see recipe). Makes 2-¼ cups.
"TURNING OUT THE BEST" RECIPE
BOOK, PILLSBURY
THE PAMPERED CHEF
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