Page 13 - Indulgence

Cream Cheese Chile Beef Dip

In 1987, a co-worker friend of mine brought this dish to an office Christmas party. I
have since served it at so many of our wine and food party events, it has entered the

“everybody loves this“ Hall of Fame “must serve“ hostess list. It’s easy to make and

tastes good with virtually any wine. Consider pairing with a white wine made from
Sauvignon Blanc, Pinot Grigio, Chardonnay or dry versions of Gewurztraminer or Riesling
grapes. For reds, a wine made from Merlot or Pinot Noir grapes are good choices.

Thanks, Marsha Billingsley, for sharing this recipe.

8 oz. Philadelphia Original Cream Cheese

8 oz. sour cream
4 green onions, (chopped - both green & white parts)
4 oz. can chopped green chiles (drained)

2.5 oz jar Hormel Dried Beef (first rinse in hot water, pat dry, then
chop)

Preheat oven to 300 degrees F.

Combine all ingredients in large bowl.

Transfer to ovenproof dish and bake for 20 minutes.

Let cool and serve with crackers or vegetables for dipping.

Do NOT refrigerate the dip before serving.

In the unlikely event there is any left after serving, it may be
refrigerated.

Yield: ABOUT 2 1/2 CUPS