Hot Pecan Dip 3/4 cup chopped pecans 2 Tbs. unsalted butter, melted 1/2 tsp. salt 8 oz. cream cheese, softened 2 Tbs. milk 2-1/2 oz. jar dried beef, rinsed, patted dry with a paper towel, then chopped 1/4 cup finely chopped green bell pepper 1/2 of a small onion, grated 1/2 tsp. garlic powder Freshly ground black pepper, to taste 1/2 cup sour cream 1/2 cup chopped pecans, for topping
Heat oven to 350. Combine the pecans, butter and salt. Spread in a medium baking dish. Bake 15 minutes. Cool about 10 minutes. Combine the remaining ingredients, pour over the butter mixture. Sprinkle with extra pecans and bake about 20 minutes. Serve with crackers or pumpernickel bread rounds that have been toasted.
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