| 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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