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Food and Wine II
Art Print
Gorban, Dima
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Gigi’s Hot Beef Dip

1/3 cup chopped pecans
2 tablespoons butter
One 2 1/2-ounce jar dried beef
8 ounces cream cheese, room temperature
2 tablespoons milk
1/4 cup minced red bell pepper
1/4 cup minced green onion
1 clove garlic, minced
1/2 teaspoon white pepper
1/2 cup sour cream
Accompaniment:
Assorted crackers, Melba Toast

Sauté the pecans in the butter 3 to 5 minutes. Drain the pecans on paper towels and set aside.
Place the dried beef in the container of an electric blender or food pro-cessor. Chop finely and set aside.
Combine the cream cheese with the milk in a medium-size mixing bowl. Beat on medium speed of electric mixer until smooth. Stir in the dried
beef, bell pepper, green onion, garlic, and white pepper, mixing well. Stir
in the sour cream. Spoon the mixture into a greased 1-quart casserole.
Sprinkle the pecans on top. Bake for 25 minutes at 350 degrees F. Serve
dip hot with assorted crackers and Melba Toast. Makes about 2 cups.
(Can double and use 12-by-8-inch baking dish.)

Featured Archive Recipes:
Cheesy Retro Stuff
Craig Claiborne's Pimiento Cheese Spread
Gigi's Hot Crabmeat or Shrimp Dip
Gigi's Salmon Spread
Gigi's Smoked Oyster Mousse
 

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