Back to Hot Virginia Dip...It is hot for two reasons. It's best when served hot right out of the oven, but it also heats up well in the microwave when you need to make it up early. Secondly, the horseradish and the freshly pressed garlic give it just the right amount of kick. We also enjoy sharing a little bit of our home state of Virginia for those not fortunate enough to have been born there. :)
Hot Virginia Dip
· 4.5 ounce jar sliced dried beef
· 2 (8-ounce) packages cream cheese or Neufchatel cheese (which is the less
fat version of cream cheese), softened
· 4 tablespoons milk
· 1 cup sour cream
· 2 teaspoons freshly pressed garlic
· 1 Tablespoon horseradish
· 1 cup chopped pecans
· 2 Tablespoons butter
Cut beef into small pieces with a sharp knife or scissors.
If you are having trouble finding the jar of sliced dried beef in the grocery, try the aisle with canned tuna or chicken. It's usually close by.
Stir horseradish and pressed garlic into cream cheese mixture. When thoroughly combined, mix in beef pieces.
Spoon into greased casserole dish. Saute 1 cup pecans in 2 Tablespoons butter until nicely browned. Sprinkle sauted pecans on top of dried beef mixture. Heat 30 minutes in 325°F oven. Serve with wheat thins, corn chip dippers, etc.
If you are already planning ahead for a Super Bowl gathering, consider trying out this dip.
The Hot Virginia Dip was wonderful - delicious again, time after time. --Brian
ReplyDeleteI am so glad that you enjoyed it.
ReplyDelete