It’s so hard to believe that November wish here with the holidays coming up close behind. I know it’s been a hard year for so many, and we’ve all suffered disappointments and heartaches, but I’m hoping that through all the noise in the news and the chaos in the world, that I can remember what’s important: being thankful for the blessings and gifts I’ve been entrusted with.
This Thanksgiving, it’s my turn to serve dinner and I’m expecting company to stay with us for the weekend. So I’ve already made up my menu and I’m prepping the house. One of the things I’m doing is collecting my recipes so I can start food shopping. With all the crazy supply chain issues going on, I hope to get all of my non-perishable items purchased this weekend. One of my family’s favorite holiday recipes, that we only make on Thanksgiving and Christmas, is Hot Beef Dip. It’s basically an appetizer form of chipped beef but only better! I’ve included the recipe below but I will note that the original recipe called for chopped green peppers. Since my entire family hates green peppers, I’ve substituted chopped scallions and I have to admit I like it better this way. I hope you all have a safe and happy November!
Hot Beef Dip
This was my father's recipe, but I replaced the green pepper with chopped green onions since my family despises green peppers. I serve this on pumpernickel or rye party breads or club crackers and it always tastes better the next day.
Ingredients
- 2 8-ounce blocks of cream cheese softened
- 1 pint sour cream
- 6 green onions washed, trimmed, and minced
- 6 ounces chipped beef chopped finely
Instructions
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Preheat the oven to 350℉.
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In a large bowl, use an electric mixer to beat together the sour cream and cream cheese until well blended.
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Stir in the chipped beef and green onions. Pour the mixture into an 8" oven-proof baking dish.
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Bake for 30 minutes or until the top turns a light brown and is bubbly.
