Hot Beef Spread
Yield
4 cupsPrep
15 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| 1 | tablespoon |
butter
|
|
| 2 | tablespoons |
white wine
dry |
|
| 8 | ounces |
cream cheese
softened |
|
| ½ | cup |
mayonnaise
|
|
| 2 ½ | ounces |
beef
dried, finely chopped |
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 15 | ml |
butter
|
|
| 3E+1 | ml |
white wine
dry |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 118 | ml |
mayonnaise
|
|
| 72.3 | ml/g |
beef
dried, finely chopped |
|
| 118 | ml |
pecans
chopped |
|
Directions
Sauté onion in butter in a skillet until tender.
Stir in wine; simmer 2 minutes.
Add cream cheese, sour cream, mayonnaise and beef; mix well.
Spoon mixture into an 8 inch square baking dish ; sprinkle with pecans.
Bake at 350℉ (180℃). for 15 to 20 minutes. Serve with assorted crackers.
