| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Dip |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Cream cheese |
| 1/2 |
c |
Sour cream |
| 2 |
tb |
Milk |
| 1/2 |
c |
Finely chopped bell pepper |
| 2 |
tb |
Dehydrated minced onion |
| 1 |
ts |
Garlic salt |
| 1/4 |
ts |
Black pepper |
| 1 |
pk |
(3-4 oz) thin-sliced beef; finely chopped |
| 1/2 |
c |
Chopped pecans |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Butter or margarine; softened |
INSTRUCTIONS
DIP
TOPPING
Date: Mon, 26 Feb 96 15:13:21 EST
submitted by: MCTYREG@baylor.edu
From the kitchen of Kay Wellbaum, Waco, TX Cream the cream cheese, sour
cream and milk together until smooth. Add the other ingredients and stir
until well mixed. Pour into a baking dish. Mix the pecans, salt and butter
together and spread on top of the dip. Bake at 350 for about 20 minutes.
Serve warm with crackers, chips and fresh vegetables. George McTyre, Baylor
University, Waco, TX
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
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