Serves: 2
Total Calories: 1,208
Preheat oven to 350°. In a small mixer bowl at low speed, beat cream cheese and sour cream until well blended and smooth.
Rinse dried beef and pat dry. Chop coarsely. Gently stirdried beef, green chilies and onion into cream cheese mixture. Pour into a shallow 2-cup baking dish. Sprinkle chives and pecans on top.
Bake for 20 minutes or until puffed and edges are bubbly. Serve hot with tortilla chips.
This Tucson Dip recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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