| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Dip |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
(8-oz) cream cheese; softened |
| 2 |
tb |
Milk |
| 1 |
|
Jar (2.5-oz) dried beef; finely chopped |
| 1 |
tb |
Parsley flakes |
| 2 |
tb |
Chopped green onion |
| 1/2 |
ts |
Garlic salt |
| 1 |
ds |
Pepper |
| 3/4 |
c |
Sour cream |
| 1/2 |
c |
Chopped pecans |
| 2 |
tb |
Butter |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Saute pecans in butter 3-5 minutes. Drain on paper towels & set aside.
Place dried beef in blender or food processor. Chop finely & set aside.
Combine cream cheese & milk; mix until smooth. Stir in beef, parsley,
onion, garlic & pepper. Mix well. Stir in sour cream. Spoon into a 1-quart
casserole or baking dish. Sprinkle pecans on top. Bake at 350 for 25
minutes. Serve hot with assorted crackers. Yields about 2 cups. (Be sure to
make plenty, men usually like this dip. I usually double the recipe.)
BANKIE MC CARTY
OSCEOLA, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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