SLOW-COOKER HOT CHIPPED BEEF AND CHIPOTLE DIP

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Slow-Cooker Hot Chipped Beef and Chipotle Dip image

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.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 2h10m

Number Of Ingredients 8

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:

  • 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 crackers or cocktail bread.

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