Hot Beef Dip

4 May

This recipe is an heirloom from my mother, godmother, and a dear long-time (and now 80s+) friend of the family. It was originally the long-time friend’s recipe (she has been a FABULOUS cook all her life! I could seriously eat anything she makes, including seafood, which I despise, and enjoy it!), but it has become a staple for parties/hosting/snacking in all our households. I like to make this in the spring and summer, when party time and baby showers are in high gear. But I also like to make it for us “just because” as a special snack. Think of it is as melted cheese ball, essentially.

What you need:

+ 1 jar of salt-cured, thin-sliced beef, chopped up into fine pieces (sometimes called chipped beef, too)

+ 1/4 cup chopped onion, or 1 tablespoon onion powder

+ 2 tablespoons butter

+ 1/2 cup milk

+ 1 8oz. package cream cheese, softened and cubed

+ 1/2 cup sliced mushrooms (optional — and I NEVER do this. I don’t like mushrooms…)

+ 1/4 shredded or grated parmesan cheese

+ 2 tablespoons chopped or dried parsley (optional)

What you do:

Melt the butter in a medium skillet or sauce pan over medium heat. Brown the onions or onion powder. Add the milk and heat to boiling, stirring constantly. Then add the cheese cubes and stir until melted, reduce heat to low. Dump in the parmesan and mix well until melted all around. Finally toss in the “chipped beef” and mix well. If during the melting/cooking process the texture gets too clumpy, simply add a tablespoon of milk as often as needed until it returns to a runny cream texture. Pour into a heat safe dish or bowl, garnish with parsley, and serve up on toasted bread, mini toast, crackers, baguette slices, homemade whole wheat bread, pita bread, or whatever you like best. It is great hot, straight off the stove top, or cold out of the refridgerator. Enjoy! 🙂

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