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| 1 Packung | (8-oz) cream cheese; softened |
| 2 Esslöffel | milk |
| 1 | Jar (2.5-oz) dried beef; finely chopped |
| 1 Esslöffel | Parsley flakes |
| 2 Esslöffel | green onion chopped |
| 1/2 Teelöffel | garlic salt |
| 1 Prise | pepper |
| 3/4 Tasse | sour cream |
| 1/2 Tasse | pecans chopped |
| 2 Esslöffel | butter |
| 1/2 Teelöffel | salt |
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Saute pecans in butter 3-5 minutes. Drain on paper towels & set aside. Place dried beef in blender or food processor. Chop finely & set aside. Combine cream cheese & milk; mix until smooth. Stir in beef, parsley, onion, garlic & pepper. Mix well. Stir in sour cream. Spoon into a 1-quart casserole or baking dish. Sprinkle pecans on top. Bake at 350 for 25 minutes. Serve hot with assorted crackers. Yields about 2 cups. (Be sure to make plenty, men usually like this dip. I usually double the recipe.)
Bankie Mc Carty
Osceola, Ar
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,
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