2003 Beef 'n' Cheese Dip

By boandozzy

One serving (3 tablespoons dip) equals 159 calories, 6 g fat (4 g saturated fat), 22 mg cholesterol, 386 mg sodium, 16 g carbohydrate, 2 g fiber, 9 g protein.

Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.

Originally published as Beef 'n' Cheese Dip in Light & Tasty December/January 2003, p37

Ingredients

• 1 package (8 ounces) reduced-fat cream cheese
• 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
• 1/2 cup fat-free sour cream
• 2 packages (2-1/2 ounces each) thinly sliced dried beef
• 1/2 cup chopped green onions
• 1/2 cup mild pepper rings, drained and chopped
• 2 teaspoons Worcestershire sauce
• 1 loaf (1 pound) unsliced round rye bread
• Assorted fresh vegetables

Details

Servings 16
Preparation time 10mins
Cooking time 70mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the cream cheese, cheddar cheese and sour cream. Stir in the beef, onions, peppers and Worcestershire sauce.

Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1-in. shell. Cube removed bread and top of loaf; set aside.

Fill bread shell with beef mixture. Wrap in foil; place on baking sheet. Bake at 350° for 60-70 minutes or until heated through. Serve with vegetables and reserved bread cubes. Yield: 3 cups.

Editor's Note: Mild pepper rings come in jars and can be found in the pickle and olive aisle of most grocery stores.