Hot Pecan Beef Spread Recipe

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A friend shared this appetizer with me, and I've made it often over the years. Leftovers keep well in the refrigerator and can be reheated or served cold.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 16 servings


  • 1/2 cup chopped pecans
  • 2 tablespoons butter
  • 1 package (8 ounces) cream cheese, softened
  • 2 teaspoons milk
  • 1/2 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 package (3 ounces) dried beef, finely chopped
  • 1 small onion, grated
  • 1/4 cup chopped green pepper
  • Assorted crackers or pita chips

Nutritional Facts

2 tablespoons: 115 calories, 11g fat (5g saturated fat), 27mg cholesterol, 245mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.


  1. In a small skillet, saute pecans in butter until toasted; set aside. In a small bowl, beat cream cheese and milk until smooth. Add the sour cream, garlic powder and pepper; mix well. Stir in the beef, onion and green pepper.
  2. Spoon into a greased shallow 3-cup baking dish. Sprinkle with toasted pecans. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve with crackers or pita chips. Yield: 2 cups.
Originally published as Hot Pecan Beef Spread in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p90

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mishyk User ID: 3711422 156676
Reviewed Apr. 7, 2010

"Just delicious! Very rich, but easy to make."

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