Serves: 2
Total Calories: 1,379
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. Into the cream cheese mixture, gently stir beef, chilies, onion, and chives. Pour into a 1-quart baking dish. Sprinkle pecans over top.
Bake 20 minutes or until puffed and the edges are bubbly.
Serve hot with tortilla chips.
To Microwave: Place mixture in a microwavable dish. Microwave at 50% power (350 watts) 6 minutes or until puffed and the edges are bubbly, stirring three times. Sprinkle pecans over top. Microwave at 50% power 2 minutes longer or until heated through.
This Tucson Chili Dip recipe is from the Tasty Tidbits Cookbook. Download this Cookbook today.
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