| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | French | Dip | 8 | Servings |
INGREDIENTS
| 1 | 8-oz cream cheese | |
| softened | ||
| 1/2 | c | Dairy sour cream |
| 2 | T | 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 | T | Green bell pepper, finely |
| cbopped witb food chopper | ||
| 1 | T | Pimiento, chopped with food |
| chopper | ||
| 1/8 | t | 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.
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