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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I love pecans, so I decided to use them as a topping for this tangy cream cheese dip. I made it for a family reunion, and everyone loved it.â âTerry Maly, Olathe, Kansas Ingredients:
1/2 cup chopped pecans |
2 tablespoons butter |
1 package (8 ounces) cream cheese, softened |
1 cup (8 ounces) sour cream |
1 tablespoon 2% milk |
1 can (4 ounces) chopped green chilies |
1 package (2-1/2 ounces) thinly sliced dried beef, finely chopped |
1 tablespoon prepared horseradish |
1/2 teaspoon garlic salt |
assorted crackers |
Directions:
1. In a small skillet, saute pecans in butter until toasted; set aside.
2. In a small bowl, beat the cream cheese, sour cream and milk until smooth. Stir in the chilies, beef, horseradish and garlic salt; mix well. Transfer to a greased 8-in. square baking dish. Sprinkle with pecans.
3. Bake, uncovered, in a toaster oven at 350° for 15-20 minutes or until heated through. Serve with crackers. Yield: 2-2/3 cups.
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