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Beef 'n' Cheese Dip
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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
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. *Editor's Note:
Mild pepper rings come in jars and can be found in the pickle and olive aisle of
most grocery stores.
Yield: 3 cups.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |