GALA COCKTAIL DIP

When i was the national sales manager for David Edward, way back in 1980, it was my job to select the sales representatives for each territory. When we decied to engage our first sales organization for the San Francisco area, two women who had never before sold furniture applied for the job. I liked them and hired them immediately. They were unconventional in their approach - no bad thing for San Francisco - but they sold furniture. One of them, Laurie, also was a great cook. She gave me this recipe (and several more already posted). I still exchange Christmas cards with her every year.

GALA COCKTAIL DIP



8-oz softened cream cheese

2 T whole milk

2 1/2 -oz dried beef, diced

1/2 C finely chopped green pepper (or red, or yellow)

2 T minced onion or onion flakes

1/2 t garlic salt

1/4 t freshly ground black pepper

1/2 C sour cream (low fat is fine)

1/2 C chopped pecans

2 T butter

1. Blend cream cheese with milk.

2. Add all other ingredients except pecans and butter to the cheese/milk mixture and pour into a greased shallow casserole, smoothing the top.

3. Saute the pecans in the butter over moderate heat until they begin to darken slightly. Pour them onto the top of the cheese mixtrure in the casserole.

4. Bake for 20 minutes ina preheated 350 degree oven.

5. Serve warm with a mild cracker like "Escort."