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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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I have had this recipe for over 20 years. One of my tried and true dip recipes. Hope you enjoy it also! Ingredients:
2-2 1/2 oz. packages of buddig beef or dried beef - finely chopped |
1 t. butter |
1 c. milk |
8 oz. cream cheese cut in pieces to help melt easier |
1/2 c. parmesan cheese |
2 t. cornstarch |
1/4 c. fresh parsley finely chopped |
1/4 c. fresh mushrooms finely chopped |
2 t. green pepper finely chopped |
2 t. onion finely chopped |
tabasco sauce to taste |
1/2 - 1 c. sour cream |
Directions:
1. In food processor pulse together the onions, peppers,mushrooms and parsley until finely minced but not mush.
2. Saute the minced vegtables in 1T. of butter until soft, about 5 minutes.
3. Mix the cornstarch with the milk mix well.
4. Add the milk mixture and cream cheese to the sauted vegetables
5. stir until the cream chesse melts.
6. Add the sour cream, parmesan cheese, tabasco and chopped beef.
7. Mix well to incorporate all of the ingredients.
8. Cook until dip is hot and bubbly.
9. Serve in a small size crock pot to keep warm.
10. I serve it with a variety of good crackers and small bread slices.
11. **You can add as much or little of the veggies as you like. Make it to your own tastes. Same with the tabasco.
12. Enjoy!
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