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Slow-Cooker Hot Chipped Beef and Chipotle Dip

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Slow-Cooker Hot Chipped Beef and Chipotle Dip
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  • Prep 10 min
  • Total 2 hr 10 min
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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.
Updated May 5, 2010

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

Steps

  • 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.

Nutrition

130 Calories, 12g Total Fat, 4g Protein, 2g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 2 Tablespoons
Calories
130
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
5g
25%
Cholesterol
30mg
10%
Sodium
350mg
15%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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