Hot Virginia Dip
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Greetings
All, Marion
here, serving as November’s guest blogger for bMoreGlutenFree. I seem to be just sneaking in at the end of the month – I’m
sure bMore
is delighted about that one! Let me start off by saying that I grew up on quite
a strict diet of hot pockets, pasta with butter, Snapple (lemon, of
course), and bagels. Now that I’m
a little bit older and just a little bit wiser, I’ve upgraded to a more colorful
diet. But for this post I wanted
to bring one of my old favorites to Baltimore so that you all have something
delicious to whip up for the upcoming holiday parties. I must also mention that I’m a
dietitian-to-be, so it’s my personal preference to modify my recipes! While I’m
sure you’d like to see the full-fat version of this dip, the modified version is
just as delicious and saves over 200
Calories per serving. I’ll take
that!
While
I don’t know the origin of this dip, I can only assume that it’s from
Virginia. (But you know what they
say about those who assume.) We used to make it with sour cream, but a few
years ago I started using non-fat Greek yogurt and the difference is
unnoticeable. It’s super easy and
is always a crowd pleaser. Serve
with vegetables or gluten-free crackers.
Ingredients
- 1 c. chopped pecans
- 2 tsp. butter (I used Smart Balance, light)
- 16 oz. non-fat cream cheese, softened
- 4 tbsp. non-fat milk
- 4 tsp. minced onion
- 3 oz. minced dried beef, rinsed
- 1 tsp. garlic powder
- 1 c. non-fat plain Greek yogurt
Directions
- Sauté pecans in butter until brown, about 5 min. on medium heat. Reserve for later.
- Mix other ingredients thoroughly.
- Place in 1 1/2 quart baking dish and top with pecans. Chill until serving time.
- Bake at 350 degrees for 20 minutes. Serve hot!
[It’s
easiest to make this (steps 1-3) the night before your party & chill it until you’re
ready.]
I wish I could say that I came up with this recipe myself, but I have to
give credit to my cousin's family on her dad’s side. They’re from Virginia, of course.
