Slow-Cooker Hot Chipped Beef and Chipotle Dip

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.

  • prep time 10 min
  • total time 2 hr 10 min
  • ingredients 8
  • servings 0

Ingredients

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
  • 1 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.
  • 2 Cover; heat on Low setting 1 1/2 to 2 hours.
  • 3 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 2 Tablespoons
    Calories
    130
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    350mg
    350%;
    Total Carbohydrate
    2g
    2%
    (Dietary Fiber
    0g
    0%
      Sugars
    1g
    1%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    4%;
    Calcium
    4%;
    Iron
    2%;
    Exchanges:
    1/2 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    0
    *Percent Daily Values are based on a 2,000 calorie diet.
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