Sunday, January 23, 2011

Creamy Chipped Beef Fondue

1 1/3 cup milk
3 (8 oz.) packages cream cheese, softened
2 (2.5 oz.) pkgs. thinly sliced dried beef, chopped
1/4 c green onions
2 tsp. ground mustard

1 loaf French bread, cubed
small pretzels or pretzel snaps

In a saucepan, heat milk and cream cheese over medium heat, stir or whisk until smooth. Stir in beef, onions, and mustard. Heat through. Transfer to a fondue pot or slow cooker; keep warm.

  • Easy, a little salty, but that's okay when serving with lots of beverages. The onions were nice.
  • Dried beef can be found in the same section of the store as lunch meat. It comes in a small package and looks a lot like thinly sliced deli meat. It tastes a lot like corned beef, but has a very low fat content. I suspect that keeps it from breaking down in a nasty way when heated in the fondue. The original recipe called for 2 cream cheeses and 3 dried beefs, but that would've been way too salty (and expensive, imo).
  • Worked well in the fondue pot set on warm and was still nice after being kept heated for several hours.

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