Prep 15 mins
Cook 20 mins
A very tasty dip when you are looking for a hot appetizer. It is an alternative to the popular hot artichoke dip. The recipe has been used in my family for too many years to recall the origin of the recipe.
- 2 (8 ounce) packages cream cheese, softened
- 1 (2 1/2 ounce) jar chipped beef, snipped into smaller pieces
- 1 teaspoon garlic salt
- 4 tablespoons milk
- 1⁄4 cup green onion, chopped
- 1⁄8 teaspoon black pepper
- 1 tablespoon prepared horseradish (optional)
- 1 cup sour cream
- 1⁄2 cup chopped pecans
- Mix softened cream cheese, snipped chipped beef, garlic salt, milk, onions, black pepper and horseradish.
- Fold in sour cream.
- Pour into a lightly sprayed one quart casserole dish; sprinkle chopped pecans on top.
- Bake for 20 minutes at 350 degrees.
- Serve warm with your choice of crackers.
I made this dip with high hopes, but sadly it was awful! Rarely have I ever said this about a recipe, bit this dip has no flavor and is heavy and leaves a funny feel and taste. I followed the directions exactly. After tasting it, I tried to give it a little life by adding more horseradish, garlic salt and pepper, but it was still tasteless and yucky. My guests for Christmas Eve left it on their plates uneaten.
Excellent hot dip. I have a group of friends over often, and everyone likes it, male and female.