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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Texas Pecan and Beef Dip
Prep and Cook Time: 18 minutes
Yield: Makes 8 (3-tablespoon) servings
Ingredients:
1/2
cup pecan pieces
3
tablespoons thinly sliced green onions with tops
1
package (8 ounces) cream cheese, softened and cut into cubes
3
ounces lager beer
1/2
jar (2.2 ounces) dried beef, rinsed in hot water, drained and cut into 1/4-inch pieces
1-1/2
teaspoons BBQ seasoning blend
Breadsticks, pita bread and assorted fresh vegetables for dipping
Preparation:
1.
Spray bottom of small saucepan generously with nonstick cooking spray; heat over medium heat until hot. Add pecans and onions; cook over medium heat 3 to 5 minutes or until pecans are toasted and onions are tender.
2.
Add the lager and cream cheese to saucepan; cook over medium-low heat until cheese is melted. Stir in dried beef and BBQ seasoning; cook over medium-high heat, stirring constantly, until hot.
3.
Spoon dip into bowl; sprinkle with additional green onion tops, if desired. Serve with dippers.
This recipe appears in:
Southwestern
