I suppose this dip could be served cold; however, I usually serve it as a warm dip, and everyone seems to love it. Of course, the recipe was shared with me years and years ago by one of the best cooks in Texas: Geneva Cox Mercer, and if Geneva made it….well, let’s just say that I never ate anything she made that wasn’t wonderful!
I actually did not think that I could still buy the little jar of dried beef that I had always used in this dip. However, as I strolled the store one day, I happened upon an end aisle loaded with that very ingredient.
Needless to say, I bought several, and I have plans for serving this dip several times in the very near future!
The longer the dip sets, the more the flavors mix.
1/4 Cup Sour Cream
2-3 Tablespoons Half & Half
8 Ounces Cream Cheese
2 1/2 Ounce Jar of Dried Beef, I chop in food processor.
1 Jalapeno, seeded and pulsed in food processor.
1-2 Green Onion tops, very thinly sliced
I usually double this recipe, but I do not double the meat. Of course, you can suit your taste on that. Just remember that dried meat is salty. The beauty of this one is that if you are a carb watcher in the need of a special treat, this one is perfectly legal!
1. Place sour cream and half & half in saucepan over low heat.
2. As creams warm, add cubed cream cheese and melt over very low heat.
3. Add remaining ingredients and stir well, continuing over low heat until all is mixed well.