Virginia Hot Dip



(This recipe can be doubled, tripled, quadrupled and any other 'uple' you wish according to your crowd size)

1/2 cup chopped pecans (I use a little more)
1 Tbsp. butter (for low fat use 1 tsp)
1 8oz package cream cheese, softened (fat-free or Neufchatel is fine for lower calorie and fat)
1/2 cup sour cream (light sour cream works well too)
2 Tablespoons milk (skim or 2% for lower calorie)
1 Tablespoon minced onion
1 1/2 (2 oz) packages Carl Buddig original sliced beef or any other dried beef brand
1/2 tsp garlic salt

Place cream cheese, sour cream, onions, milk and garlic salt into a mixing bowl.
(Note:  You can make your own garlic salt by adding 2 Tablespoons of salt and 1 Tablespoon of garlic powder into a small jar and shaking to mix.  These amounts can be increased proportionally for larger batches.)
Cream ingredients until smooth
Slice and chop beef into small pieces
Add beef to the creamed mixer and mix well
Spoon mixture into a greased casserole dish.  I use spray on olive oil to grease my dish.
Melt butter in a skillet
Add chopped pecans and lightly saute in the butter.
Sprinkle pecans evenly over the surface of the creamed mixture.  At this point, the mixture can be chilled until it is ready to use. 
Just before time to serve, bake at 350º for 20 minutes and allow to cool just slightly before serving with crackers.