HOT CHIPPED BEEF DIP

ALSO REFERRED TO AS DRIED BEEF, CHIPPED BEEF IS WAFER-THIN SLICES OF BEEF THAT HAVE BEEN SALTED, PRESSED, SMOKED, AND DRIED. DRIED BEEF LENDS AN INTENSE SAVORY FLAVOR TO THIS HOT PARTY DIP.

PREP 15 minutes

BAKE 20 minutes at 400°F

• 1 8-oz. pkg. cream cheese, softened
• 1 8-oz. carton sour cream
• ¼ cup milk
• 1 Tbsp. cream-style prepared horseradish
• 1 tsp. Worcestershire sauce
• 2 2.5-oz. pkg. sliced dried beef, coarsely chopped
• ½ cup finely chopped red onion
• ½ cup finely chopped celery
• 2 tsp. snipped fresh dil weed or ½ tsp. dried dill weed
• Cornichons and mini rye toasts

1. Preheat oven to 400°F. In a bowl beat cream cheese on medium until fluffy. Add sour cream, milk, horseradish, and Worcestershire sauce until combined. Stir in dried beef, onion, celery, and dill. Transfer dip to a generously greased medium oven-going skillet.

2. Bake 20 minutes or until dip is bubbly. Top with additional fresh dill. Serve with cornichons and mini rye toasts. MAKES 28 SERVINGS.

Slow Cooker Directions Prepare beef mixture as directed, except transfer mixture to a 1½-quart slow cooker. Cover and cook on low 3 hours or until heated through (if no heat setting is available, cook for 2 hours). Stir before serving.

PER SERVING 56 cal., 5 g fat (3 g sat. fat), 17 mg chol., 182 mg sodium, 1 g carb., 0 g fiber, 2 g pro.