This recipe is compliments of Janet’s Aunt Phyllis. It is quite tasty served with crackers or cold vegetables.
8 oz. Cream cheese, softened
8 oz. Sour Cream
2½ oz. Dried beef, chopped fine (or more depending on your preference)
2 tbsp. Milk
2 tbsp. Minced onion
1 tbsp. Black pepper
2 tbsp. Green pepper, chopped fine
½ cup chopped almonds or peanuts
Preheat the oven to 325ºF.
Put all ingredients except the nuts into a 4 quart or larger mixing bowl and blend on low and then medium speed until well blended.
Put the mixture into an ungreased pie plate. Sprinkle with the chopped nuts.
Bake for ten minutes. Remove the pie plate from the oven and let the contents cool to room temperature, then cover the dip with plastic wrap and refrigerate it.