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Appetizers - Hot Beef and Cheese Dip

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup sour cream
  • 2 tablespoons milk
  • 1 (2.25-ounce) jar sliced dried beef, finely chopped
  • 1/3 cup green onions, finely chopped
  • 3 tablespoons green bell pepper, finely chopped
  • 1 tablespoon pimiento, finely chopped
  • 1/8 teaspoon pepper
  • 1/4 cup pecans, coarsely chopped

Preheat oven to 350°. Combine cream cheese, sour cream, and milk. Blend well. Add dried beef, onions, green pepper, pimiento, and pepper; mix well. Spoon into a small casserole dish and sprinkle with pecans.
Bake for 15 to 20 minutes or until hot and bubbly. Serve with crackers or hot French bread.
Submitted By: Martha Lynn O’Neal
Lincoln Farmers Co-op
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