Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Dried Beef Spinach Dip
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- #9734
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 package (3 ounce size) dried beef, finely chopped
1 package (10 ounce size) frozen chopped spinach, thawed and drained
1 package (3 ounce size) cream cheese, softened
1 cup mayonnaise
1 cup sour cream
1/2 cup chopped green onion, including tops
2 teaspoons dill weed
2 teaspoons beau monde seasoning, or other seasoned salt
1 round loaf white or dark bread, unsliced
directions
Combine all ingredients except bread and chill.
To use the bread as a serving bowl, slice a 1 inch top from the loaf; then hollow out the center, leaving a 1 inch wall to form a shell. Cut removed bread into cubes for dipping.
At serving time, scoop dip into bread shell. You can omit bread and serve with chips, fresh vegetables or crackers.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 9, 2006
This recipe became an immediate favorite! The only change I made is to cut the season salt down to just a dash, otherwise it's too salty from the beef.