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Hot Pecan Beef Spread

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.—Harriet Kroeger, Blaine, Minnesota
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    2 cups

Ingredients

  • 1/2 cup chopped pecans
  • 2 tablespoons butter
  • 1 package (8 ounces) cream cheese, softened
  • 2 teaspoons whole 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

Directions

  • 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.
  • 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.

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