Here’s the first recipe based on the big bag o’ recipes given me by my mom-in-law, Doris, over the holidays, and it was a pretty popular one at a recent gathering around about here, tho’ Rich and I both believe it could still use a little sumpin’ sumpin’ to punch it up.
And, ermmm, I shoulda used a little sumpin sumpin parsley-like to dress up this image; it is looking to me like a sea of beige.
Back to the recipe…
This clipping comes to us (via that above-mentioned big bag o’…) from the nice folk at King’s Hawaiian Bread in partnership with the no-doubt nice folk at Carl Buddig.
Sorry, Buddig, folk, but while I was interested in the concept, I was much more interested in using some local (Vienna) Italian beef in the hope of spicing up what was looking to me to be a slightly dressier version of creamed chipped beef.
I was not far off…
INGREDIENTS
•1 (16 oz) loaf King’s Hawaiian Bread
•1 lb deli Italian beef, chopped
•1/2 cup milk
•1 pkg (8 oz) cream cheese
•White and light green bits of 3 scallions
•3 cloves roasted garlic, minced
•4 oz jar diced pimientos, drained
•1/2 cup sour cream
•1 tbsp coarse ground Dijon mustard
•2 tsp Worcestershire sauce
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1/2 tsp garlic powder
•1 tsp Cajun Power Spicy Garlic Sauce
•1 tsp Tabsaco Chipotle
Cut a half inch or so off the top of the bread, then remove the insides – leaving about an inch-think bread bowl all around and on the bottom.
Cube the bread bits and pop, along with the bread bowl, onto a rack set in a baking pan in a pre-heated 375º oven for ten to fifteen minutes, until the pieces and the insides of the bowl are a lightly toasted brown (the cubes may be ready before the bowl).
Remove from the oven and set aside.
In a large, ‘wave-safe bowl, place the milk, cream cheese, scallion, garlic, and pimiento and ‘wave for two minutes.
Remove and stir, then return and ‘wave in one minute increments, stirring after each, until the cheese is melted and the sauce thick and creamy.
Stir the beef, sour cream, and any and/or all of the addtional seasonings to taste (I used all), then return to the ‘wave and hit one minute at 50% power, just to heat it all through – do not let the mixture come to a boil.
Add to the bread bowl (you’ll have extra dip) and serve immediately with the toasted bread cubes (and/or crackers, if you prefer) for dipping.
Nice; and everyone seemed pleased with it, but I still believe it could use a bit…
more.
Rich was enjoying some leftover dip last night and his first thought was a nip or three of Sherry Peppers Sauce; which I wouldn’t so ‘no’ to.
And I’m thinkin’, mebbe some green chilis or pepperoncini. And most certainly, a little sumpin’ sumpin’ green for a garnish. Still, I’d make it again.
And it’d be killer on toast!