Slow-Cooker Hot Chipped Beef and Chipotle Dip

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.

Prep Time

10

Minutes

Total Time

2:10

Hrs:Mins

Makes

1

1/2

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
  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.
Makes 1 1/2 cups

Nutrition Information:

1 Serving (2 Tablespoons)
  • Calories 130
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 5g,),
  • Cholesterol 30mg;
  • Sodium 350mg;
  • Total Carbohydrate 2g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1/2 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.