"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jeanne's Hot Pecan Cheese Dip Recipe

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This recipe for Jeanne's Hot Pecan Cheese Dip, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evie Berge
Added: Tuesday, September 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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 350 for 20 minutes. Can be done ahead, refrigerated, and then baked.

 

 

 

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