Slow Cooker Hot Chipped Beef and Chipotle Dip
17 PPVs for whole recipe (from Recipe Builder)
(8-oz.) pkg. fat free cream cheese, softened
1cup shredded Monterey Jack cheese
2 tablespoons finely
chopped onion
2 tablespoons Fat Free Mayo
¼ teaspoon garlic powder
2 chipotle chiles in adobo sauce (from 7 or 11-oz. can), seeded, finely chopped1
2 to 2.5-oz. pkg. dried beef, finely chopped
¼ 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 celery or green pepper stix.