I hope everyone had a Merry Christmas! Mine was wonderful but a little bittersweet since my husband is back in France without me. Luckily, I got to spend time with my family here in Wisconsin and we had lots of snow.
Old Philadelphia pecan dip is something that we only had at Christmas time when I was growing up (at least that’s the only time I remember having it), but it would make a great appetizer/party dip for any day of the year. It was something that I never ate when I was actually a kid, but I remember it always being there and now that I’m older, I love it.
First, get the pecans nice and toasted with some butter and salt so they’re ready to go when you need them – use medium-low heat so you don’t burn them.
Preheat the oven and mix together the softened cream cheese, sour cream and milk.
Stir in the dried beef, green pepper, garlic powder and onion flakes.
Spread it all in a pie plate, top with the pecans, and bake for 20 minutes.
1/2 cup chopped pecans
2 tablespoons butter
1/2 teaspoon salt
1 cup cream cheese, softened
2 tablespoons milk
2 1/2 ounces dried beef, finely chopped
1/2 cup green pepper, diced
2 tablespoon dried onion flakes
1/2 teaspoon garlic powder
1/2 cup sour cream
- Preheat oven to 350°F (180°C)
- Sauté the pecans with salt and butter in a small frying pan over medium-low heat until toasted.
- Blend the cream cheese and sour cream with the milk.
- Stir in the dried beef, green pepper, onion flakes and garlic powder.
- Fill a pie plate or tart pan with the cream cheese mixture and top with the pecans.
- Bake for 20 minutes.
- Serve warm with crackers.
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December 26, 2012
This entry was posted in Appetizers, Dips and tagged appetizer, crackers, cream cheese, dip, pecans. Bookmark the permalink.