WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Slow Cooker Hot Chipped Beef and Chipotle Dip

Not just for cowboys, packaged dried beef makes a wonderful starter for this dip, with smoky adobo chiles, toasted pecans, and melted Monterey Jack cheese.

Save and Share

false

( 11 Ratings)

11 Ratings

5 Stars 64%

4 Stars 18%

3 Stars

2 Stars

1 Stars

Member Reviews ( 6 )

1f209796-3d69-4357-a494-494c6e296589

Prep Time 10 min
Total Time 2 hr 10 min
Servings 0

Ingredients

1: (8-oz.) pkg. cream cheese, softened

2: oz. (1/2 cup) shredded hot pepper Monterey Jack cheese

2: tablespoons finely chopped onion

2: tablespoons mayonnaise

1/4: teaspoon garlic powder

2: chipotle chiles in adobo sauce (from 7 or 11-oz. can), seeded, finely chopped

1: (2 to 2.5-oz.) pkg. dried beef, finely chopped

1/4: cup chopped pecans, toasted

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 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.
2 Cover; heat on Low setting 1 1/2 to 2 hours.
3 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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2 Tablespoons

Calories: 130
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 5g, 5% ),
Cholesterol: 30mg; 30%;
Sodium: 350mg; 350%;
Total Carbohydrate: 2g; 2%
(Dietary Fiber 0g 0% Sugars 1g 1% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 4%;
Calcium: 4%;
Iron: 2%;

Exchanges:

1/2 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 6 Reviews View All

Posted 5/23/2013 4:55:41 PM REPORT ABUSE MsJeni said:

Rating:

I LOVE this recipe. When I made it the first time I was wondering why it didn't say to rinse off the beef after you cut it. But I followed it exactlly, well it was WAAAY to salty. Since then I make sure that I have rinsed the beef off so only a bit of the saltiness is there. I also use a colby jack cheese and make sure not to have any seeds from the chipotles to cut back on some of the heat. You can also substitute chipotle powder (to taste) instead of dealing with the peppers themself. To change it up, I serve with pita bread or a good pumpernickel. The best repurpose was to make a grilled cheese sandwich out of some of the dip. So good and worth a try if you manage to have leftovers, I rarely do. I noticed in other reviews those saying it was too spicy and hot. I hope that you will try it again with some of the tips I gave. I really is worth a 2nd try. I am glad that I gave it one more go.

This reply was: Helpful Inspiring

Posted 2/5/2013 12:17:14 PM REPORT ABUSE RoxG said:

Rating:

Made this dip for Superbowl Sunday. Easy to make and glad it was a very small dip. Soooooo hot!! I couldn't eat it. Those Chipotle peppers were seriously a dominating flavor. My boyfriend who loves spicy food didn't care for it.

This reply was: Helpful Inspiring