{"id":387,"date":"2010-12-12T15:14:26","date_gmt":"2010-12-12T20:14:26","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=387"},"modified":"2011-02-22T12:53:16","modified_gmt":"2011-02-22T17:53:16","slug":"hot-virginia-dip","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=387","title":{"rendered":"Hot Virginia Dip"},"content":{"rendered":"
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\"\"<\/a>Hot Virginia Dip (Courtesy of the Virginia Hospitality Cookbook<\/em> and the Junior League of Hampton Roads)<\/p>\n

Original recipe<\/em>:<\/p>\n

1 cup pecans, chopped
\n2 tbsp butter (Unsalted)
\n16 oz cream cheese, softened
\n4 tbsp milk
\n5 oz dried beef, minced
\n1 tbsp garlic salt
\n1 cup sour cream
\n4 tbsp onion, minced<\/p>\n

Recipe as created above:
\n<\/em><\/p>\n

4 eight-ounce blocks of cream cheese, softened
\n16 oz cream cheese
\n10 oz dried beef, diced
\n4 tbsp milk
\n2 medium onions, diced
\n2 tbsp garlic salt
\n3 cups of pecan halves
\n1 stick unsalted butter<\/p>\n

Either way you make the dish, the process is the same – I just needed to make it in much larger quantities<\/em>.<\/p>\n

In a large mixing bowl, add cream cheese, sour cream, diced dried beef, garlic salt, diced onion, and milk and using a stand (or hand) mixer, beat to combine thoroughly (this is most easily done if your mixer has a paddle type attachment.<\/p>\n

Melt butter in a large saute pan. Add pecans and toss to coat. Continue to cook until just<\/em> scorched (the original recipe just says to saute). This does not add a burnt flavour or taste, but does add a je ne sais quoi<\/em> flavour to the topping.<\/p>\n

The original recipe makes enough for a 1 1\/2 qt baking dish; the larger recipe makes enough for a 3 qt baking dish.<\/p>\n

Turn out the cream cheese mixture into the appropriately sized baking dish; cover with sauteed pecans. Place in a 350 oven and bake for 20-25 minutes or until bubbly. Serve with bread sticks, crackers, Wheat Thins or Triscuits.<\/p>\n

(N.B. – This dip does reheat well, but is one of the very few things The Wannabe Gourmet has found that does not have a pleasing taste if served cold. A chafing dish (solid fuel, alcohol based, or even electric) works wonders, and for smaller amounts (1 1\/2 quart), I’ve found that even the chafing dishes that are heated by votive candles alone will keep the dip at a sufficiently heated temperature for all to enjoy — it goes QUICKLY.)<\/em><\/p>\n

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Hot Virginia Dip (Courtesy of the Virginia Hospitality Cookbook and the Junior League of Hampton Roads) Original recipe: 1 cup pecans, chopped 2 tbsp butter (Unsalted) 16 oz cream cheese, softened 4 tbsp milk 5 oz dried beef, minced 1 tbsp garlic salt 1 cup sour cream 4 tbsp onion, … Continue reading Hot Virginia Dip<\/span> →<\/span><\/a><\/p>\n

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