Beef 'n' Cheese Dip
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
SERVINGS
|
16
|
CATEGORY
|
Lower Fat
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
60 min.
|
TOTAL
|
70 min.
|
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 raw vegetables
DIRECTIONS
In a mixing bowl, combine the cream cheese, cheddar cheese and sour cream. Stir in 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.