Hot Chipped Beef and Chipotle Dip |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
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This is a different twist on chipped beef dip with a little kick. It comes from a Pillsbury cookbook that I had. Ingredients:
1 (8 ounce) package cream cheese, softened |
1/2 cup shredded monterey jack pepper cheese |
2 tablespoons finely chopped onions |
2 tablespoons mayonnaise |
1/4 teaspoon garlic powder |
2 chipotle chiles in adobo, seeded and finely chopped (from can) |
1 (2 -2 1/2 ounce) package dried beef, finely chopped |
1/4 cup chopped pecans, toasted |
Directions:
1. Combine cream cheese, cheese, onion, mayonnaise, garlic powder and chiles; mix well. Stir in dried beef. Spoon into 1 or 1 1/2 quart slow cooker.
2. Cover; heat on low setting for 1 1/2 to 2 hours.
3. Just before serving, sprinkle pecans over top. Dip can be kept warm in slower cooker for up to 1 hour. Serve with crackers.
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