| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | New Orleans | Creole, Cheese, Appetizer | 16 | Servings |
INGREDIENTS
| 1 | lb | Cream cheese; room temp |
| 1/4 | c | Milk |
| 5 | oz | Chipped beef |
| 1/4 | c | Onion; minced |
| 2 | tb | Green bell pepper; finely chopped |
| 1/4 | ts | Black pepper |
| 1 | c | Sour cream |
| 1/2 | c | Pecans; finely chopped |
| 2 | lb | Crackers |
INSTRUCTIONS
Preheat oven to 350°. In a large bowl, blend cream cheese and milk. Stir in chipped beef, onion, green pepper, pepper and sour cream. Mix well. Pour into a small baking dish and sprinkle pecans on top. Bake, uncovered, for 20 minutes in a 350 F oven. Serve hot with chips or crackers. Serving Ideas : Hors d'Oeuvre Recipe by: Chachie's New Orleans Cooking Posted to recipelu-digest by Nesb2@aol.com on Feb 24, 1998
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