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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
  • Total Time
    Prep: 10 min. Bake: 1 hour
  • Makes
    3 cups

Ingredients

  • 1 package (8 ounces) reduced-fat cream cheese
  • 1-1/2 cups 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.
Editor's Note: Mild pepper rings come in jars and can be found in the pickle and olive aisle of most grocery stores.
Nutrition 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.
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