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Hot Chipped Beef Dip Recipe

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This recipe for Hot Chipped Beef Dip, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Broadbent
Added: Thursday, July 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
4 Tbsp butter, divided
1/2 cup sour cream
1/2 cup mayonnaise
8 oz cream cheese, softened to room temperature
5 oz of sliced corned beef, chopped (lunch meat packets work great)
1/8 tsp black pepper
1 cup chopped pecans
Wheat Thins or Ritz crackers

Directions:
Directions:
Preheat oven to 350°. In a large sauté pan put in the onion, green pepper, and 2 Tbsp butter. Cook on medium high until the onion and bell pepper are soft. Add the sour cream, mayo, cream cheese and chopped beef. Stir on medium low until you have a creamy white sauce and the beef is all mixed in. Pour this whole concoction into shallow casserole dish or 9x9 pan. In a small sauce pan put in the last two tablespoons of butter. Start the butter melting and add the chopped pecans. Coat the pecans in the hot butter until hot and bubbly and then spread them across the top of the cream cheese/beef mixture. Bake 15-20 minutes until the dish is completely heated through. Serve hot or warm with crackers.

 

 

 

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