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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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I combined two favorite recipes and trimmed them down to create this yummy fondue-type dip. It's great for receptions, parties and get-togethers. It was a hit with the guys at our house last Christmas! Heather Melnick of Macedon, New York Ingredients:
1 package (8 ounces) reduced-fat cream cheese |
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese |
1/2 cup fat-free sour cream |
2 packages (2-1/2 ounces each) thinly sliced dried beef |
1/2 cup chopped green onions |
1/2 cup mild pepper rings, drained and chopped |
2 teaspoons worcestershire sauce |
1 loaf (1 pound) unsliced round rye bread |
assorted fresh vegetables |
Directions:
1. In a large bowl, combine the cream cheese, cheddar cheese and sour cream. Stir in the beef, onions, peppers and Worcestershire sauce.
2. Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1-in. shell. Cube removed bread and top of loaf; set aside.
3. Fill bread shell with beef mixture. Wrap in foil; place on baking sheet. Bake at 350° for 60-70 minutes or until heated through. Serve with vegetables and reserved bread cubes. Yield: 3 cups.
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