Beef 'n' Cheese Dip Recipe

Beef 'n' Cheese Dip Recipe photo by Taste of Home

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I combined two favorite recipes and trimmed them down to create this yummy fondue-type dip. It's great for receptions, parties and get-togethers. It was a hit with the guys at our house last Christmas! —Heather Melnick of Macedon, New York

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Beef 'n' Cheese Dip Recipe

Prep: 10 min. Bake: 1 hour

Yield: 16 Servings

10 60 70

Ingredients

1 package (8 ounces) reduced-fat cream cheese
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
1/2 cup fat-free sour cream
2 packages (2-1/2 ounces each) thinly sliced dried beef
1/2 cup chopped green onions
1/2 cup mild pepper rings, drained and chopped
2 teaspoons Worcestershire sauce
1 loaf (1 pound) unsliced round rye bread
Assorted fresh vegetables

Directions

In a large bowl, combine the cream cheese, cheddar cheese and sour cream. Stir in the beef, onions, peppers and Worcestershire sauce.
Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1-in. shell. Cube removed bread and top of loaf; set aside.
Fill bread shell with beef mixture. Wrap in foil; place on baking sheet. Bake at 350° for 60-70 minutes or until heated through. Serve with vegetables and reserved bread cubes. Yield: 3 cups.

Editor's Note: Mild pepper rings come in jars and can be found in the pickle and olive aisle of most grocery stores.

Nutritional Analysis: One serving (3 tablespoons dip) equals 159 calories, 6 g fat (4 g saturated fat), 22 mg cholesterol, 386 mg sodium, 16 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.

Originally published as Beef 'n' Cheese Dip in Light & Tasty December/January 2003, p37