Beef 'n' Cheese Dip Recipe

4.5 2 6
Beef 'n' Cheese Dip Recipe
Beef 'n' Cheese Dip Recipe photo by Taste of Home
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Beef 'n' Cheese Dip Recipe

Read Reviews
4.5 2 6
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour

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

Nutritional Facts

3 tablespoons: 159 calories, 6g fat (4g saturated fat), 22mg cholesterol, 386mg sodium, 16g carbohydrate (0 sugars, 2g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.

  • 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
  1. In a large bowl, combine the cream cheese, cheddar cheese and sour cream. Stir in the beef, onions, peppers and Worcestershire sauce.
  2. 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.
  3. 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.
Originally published as Beef 'n' Cheese Dip in Light & Tasty December/January 2003, p37

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lolohiser User ID: 5362556 219620
Reviewed Feb. 3, 2015

"You can even make this a meal if you want to! Super Bowl?! We did!"

MY REVIEW
Tipsymcstagger User ID: 7467398 86606
Reviewed Nov. 11, 2013

"Wow!! What a fantastic dip!! The flavors all meld together so wonderfully in that cheesy, gooey; oh behave yourself way....that you can't help but have yourself another spoonful!!"

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