1 (8 oz.) pkg. cream cheese, softened
1/2 C hot pepper Monterey Jack cheese, shredded
2 tbsp onion, chopped fine
2 tbsp mayonnaise
1/4 tsp garlic powder
2 chipotle chilies in adobo sauce, seeded and finely chopped
1 (2.5 oz.) pkg. dried beef, chopped fine
1/4 C pecans, chopped
Directions:
Place the cream cheese in a mixing bowl.
Add the Monterey Jack cheese and the onion and blend together well.
Place the mayonnaise, garlic powder and chopped chilies into the mixture and stir until all the ingredients are blended together well.
Fold in the dried beef.
Transfer the mixture to a 1 1/2 qt. crock pot.
Cover and heat on the low setting for 2 hours, stirring occasionally.
Sprinkle the pecans over the top just before serving.
Serve with crackers or rye cocktail bread.
Makes 1 1/2 cups of dip
This dip makes a great before meal appetizer. If you would rather the dip not be as spicy add chopped pimientos in place of the chipotle chilies.
