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A group of us in a foods class developed this recipe for the North Dakota State Beef Bash Competition, in 1995. We won the contest, and now my family requests this dip for all our special gatherings! —Jessica Klym, Killdeer, North Dakota
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1/4 cup (calculated without chips) equals 116 calories, 7 g fat (3 g saturated fat), 26 mg cholesterol, 336 mg sodium, 4 g carbohydrate, 1 g fiber, 8 g protein.
Originally published as Cowboy Beef Dip in Taste of Home August/September 2008, p32
Cheddar TipSelect sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.
Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.
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Reviewed on Jan. 29, 2012 by Pianogirl22
My family loved this dish! We'll most likely make be making it again!
Reviewed on Jun. 18, 2011 by MichelleSargent
The kids even loved this.
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