| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
French |
Dip |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
(8-oz) cream cheese; softened |
| 1/2 |
c |
Dairy sour cream |
| 2 |
tb |
Milk |
| 1 |
|
Jar (2.25-oz) sliced dried beef; finely chopped with food chopper |
| 1/3 |
c |
Green onions; finely chopped with food chopper |
| 3 |
tb |
Green bell pepper; finely cbopped witb food chopper |
| 1 |
tb |
Pimiento; chopped with food chopper |
| 1/8 |
ts |
Pepper |
| 1/4 |
c |
Pecans; coarsely chopped with food chopper |
INSTRUCTIONS
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 2-1/4 cups.
"TURNING OUT THE BEST" RECIPE
BOOK, PILLSBURY
THE PAMPERED CHEF
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”