Hot Virginia Dip
- 1 cup pecans (chopped)
- 2 teaspoons butter
- 16 ounces cream cheese (softened)
- 4 tablespoons milk
- 5 ounces dried chipped beef (chopped)
- 1 teaspoon garlic salt
- 1 cup sour cream
- 4 tablespoons onions (chopped)
- crackers, breadsticks or celery sticks
Preheat oven to 350. Melt butter in a skillet over medium heat. Add pecans and toast. Set aside.
Add cream cheese, milk, chipped beef, garlic salt, sour cream, and onions to a large bowl. Stir until thoroughly mixed. Spread in a 1-1/2 quart casserole or quiche dish. Top with pecans.
Bake for 20 minutes, until bubbly. Serve warm with crackers, breadsticks or celery sticks.