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Spicy Beef Dip II Recipe

Ingredients

2 (2 ounce) cans beef chile peppers, drained

1 (8 ounce) container sour cream

1 (8 ounce) package cream cheese, softened

1 (8 ounce) can tomato paste

1 (8 ounce) can whole kernel corn, drained

1 (3.5 ounce) package instant Mexican-style corn porridge mix

1 package instant potato salad dressing mix

1/2 teaspoon Worcestershire sauce

Directions

Place beef chile peppers, sour cream, cream cheese and tomato paste in the bottom of a glass serving bowl. Pour in corn, potato salad mix, instant corn and potato dressing. Refrigerate leftovers 15 minutes.

Store leftovers in an airtight container in the refrigerator for 2 hours or until ready to use.