I hope you all had a Happy Halloween!
Now on to the next, Thanksgiving!
This dip is SO good.
A warm dip is the best in the fall isn't it???
And this is also cooked in a crock-pot, can't go wrong there.
Like I've said before a crock-pot is a working Mom's best friend!
This is what you will need to make this belly warming dip:
1 8oz pack of softened cream cheese
1 cup of shredded hot pepper Monterey jack Cheese
2 Tablespoons of finely chopped onion
2 Tablespoons of mayo
1/4 teaspoon of garlic powder
2 chipotle chilies in adobo sauce seeded, and finely chopped
1 2.5 oz packages of chopped dried beef (lunch meat)
1/4 to a 1/2 a cup of chopped and toasted pecans.
I adjust these ingredient to my liking. The more the better I say!
How to make it:
In medium bowl, combine cream cheese, Monterey Jack cheese, onion, mayonnaise, garlic powder and chiles; mix well. Stir in dried beef. Spoon into 1 or 1 1/2-quart slow cooker.
Cover; heat on Low setting 1 1/2 to 2 hours.
Just before serving, sprinkle pecans over top. Dip can be kept warm in slow cooker for up to 1 hour. Serve with crackers or cocktail bread.
I found this on the Betty Crocker site