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Slow-Cooker Hot Chipped Beef and Chipotle Dip
(8-oz.) pkg. cream cheese, softened
oz. (1/2 cup) shredded hot pepper Monterey Jack cheese
tablespoons finely chopped onion
teaspoon garlic powder
chipotle chiles in adobo sauce (from 7 or 11-oz. can), seeded, finely chopped
(2 to 2.5-oz.) pkg. dried beef, finely chopped
cup chopped pecans, toasted
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.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1/2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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