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Beef 'n' Cheese Dip

 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
16 ServingsPrep: 10 min. Bake: 1 hour


  • 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


  • 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 Facts: One serving (3 tablespoons dip) equals 159 calories, 6 g fat (4 g saturated fat), 22 mg cholesterol, 386 mg sodium,

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Beef 'n' Cheese Dip (continued)

Nutritional Facts: 16 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.