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
Recommended:
23 Things to Make with Leftover Corned Beef
VERIFIED BY Taste of Home Test Kitchen
- 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.
Originally published as Beef 'n' Cheese Dip in Light & Tasty
December/January 2003, p37
Reviews forBeef 'n' Cheese Dip
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Average Rating
MY REVIEW
Reviewed Feb. 3, 2015
"You can even make this a meal if you want to! Super Bowl?! We did!"
MY REVIEW
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!!"
