Saturday, November 14, 2009

Chip Beef Dip

This recipe is another holiday favorite of our house. I am not sure where my mom got the recipe but we make it every year for Thanksgiving and Christmas. It is easy, people love it, and you can prepare it up to one day before your event. It presents itself in a Hawaiian bread bowl and what can be better than bringing your dish in a bowl that can be eaten.

Ingredients:Preheat oven to 325〫

1 large jar dried beef, chopped
1 16 ounce Sour Cream
2 Blocks of Cream Cheese, softened
1 bunch of green onions, sliced thin
1 large Kings Hawaiian bowl, top removed (set aside), hollow out bread filling (leave on the foil bottom)*
Wheat Thins or cracker of your choosing

Combine first 4 ingredients in a large bowl and beat with a mixer.

If you are making the day before then transfer the mixture to covered bowl and refrigerate.

If you are making to eat immediately then spoon mixture straight into the prepared bread bowl and cover with removed bread top. Cover bread with foil to keep from browning too quickly, place in center rack in oven and cook for 1 - 1 1/2 hour or until hot, stirring every thirty minutes and recovering with foil cover.

If you make this the day before, remove from refrigerator and bring to room temp before putting mixture into prepared bowl. You may go straight from refrigerator to bread bowl** but the cooking time does increase. In that case, scoop mixture from covered bowl to prepared bread bowl
Remove from oven when hot, serve immediately with Wheat thins, crackers, or veggies.

* Best way to remove to is to cut off the top of the bread bowl as you would do a pumpkin/jackolatern - cut top middle out and at an angle
** If you are not going to immediately add mixture to the bread bowl do not prepare the bread bowl until you are ready to use it.

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