Creamy and full of flavor, everyone at the shower enjoyed this dip. Donna, one of the hosts, made it by tweaking a recipe that belonged to her Aunt Imogene.
3 8-oz pkgs of cream cheese
1 small jar (2.25 ounce) of Armour's dried beef finely chopped
1 bunch of green olives finely chopped
1 4 oz can of mushrooms--drained and finely chopped
1 small (2.4 oz) can of chopped ripe olives (the kind that's already chopped in the can)
3 teaspoons of Accent---that's the original recipe, and nobody needs that much msg, but it sure did spike the flavor...I used about 2 teaspoons of Tony's instead.
In the original Aunt Imogene recipe, all of that is mixed together and rolled into a ball which may be rolled in chopped pecans and served cold with crackers.
Since we wanted a hot dip, Donna used half of the cheese ball mixture and added:
3/4 cup of sour cream
3 tablespoons milk
3/4 teaspoon garlic
1 teaspoon butter, though I think the butter should have been only for the pecans.
Top with 3/4 cup of pecans sautéed in butter, though I roasted mine in a 250 degree oven for about twenty minutes.
Refrigerate until ready to use, then bake at 350 degrees for 20 minutes.