A Filling Appetizer
A cranberry pecan beef dip may not be your first thought, especially if your carnivorous habits are on the decline.
Sometimes, though, you want a more substantial appetizer or snack food to offer with cocktails. This concoction of cream cheese, beef, pecans, and cranberries fits the bill.
Dried Beef Is Lowfat
The beef used here is dried. It’s salty, so no additional salt is added in the recipe.
This is my fall back when I can’t think of what to bring to a get-together; and wherever I take it, it is devoured.
The best part is that it’s super simple to make. You can prepare it ahead of time and warm it up just before serving. The dip is good even after it cools. Perfect anytime!
Pecan Cranberry Beef Dip
- 8 oz cream cheese room temp
- 2 tbsp milk
- ½ c sour cream
- 3 tbsp finely minced onion
- ½ tsp ground pepper
- 2.25 oz dried beef, chopped (1 small jar)
- 2 tbsp butter
- ½ c pecans, chopped
- ¼ c cranberries, dried
- Bring cream cheese to room temperature.With an electric mixer, beat together the cream cheese, sour cream, milk, onion, and pepper.Stir in chopped beef. Spread mixture into an oven-proof baking dish.
- Melt butter over low heat in a small fry pan. Add pecans and saute until lightly toasted. Pour over beef dip.
- Sprinkle dried cranberries over the mixture.
- At this point, you can cover and refrigerate, or bake to serve immediately.
- Bake at 325 degrees for about 15 minutes, until warm and bubbly.Serve with crackers.
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