This recipe for Jeanne's Hot Pecan Cheese Dip, by Evie Berge, is from The Buhler Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 oz. cream cheese 2 T. milk 2.5 - 3oz. pkg. or jar of dried beef, chopped 1/4 c. chopped green pepper 2 T. dry onion flakes (heaping) 1/4 t. garlic salt 1/2 cup sour cream 1/8 t. pepper 1/2 c. chopped pecans 2 T. butter 1/2 t. salt
Combine cream cheese and milk; beat until smooth. Add chopped beef and green pepper, onion flakes, garlic salt, and pepper. Fold in sour cream. Spread in 9 inch pie plate. Heat pecans in butter and salt. Sprinkle over top. Bake at 350º for 20 minutes. Can be done ahead, refrigerated, and then baked.
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