Serves: 6
Total Calories: 389
At least 25 minutes or up to 2 days before serving:
1. In a small mixer bowl at medium speed, beat cream cheese until fluffy and smooth. At low speed, beat in sour cream, horseradish and dill weed until blended. Stir in beef. Pour into a 2-cup decorative baking dish. If making ahead, cover and refrigerate up to 2 days.
2. Sprinkle with pecans. Bake, uncovered, in a preheated 350° oven for 10 to 15 minutes or just until heated through (do not allow to boil on the edges).
This Beefy Dill Dip recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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