1/2 cup shredded pepper Jack cheese
2 tbsp finely chopped onion
2 tbsp mayonnaise
1/4 tsp garlic powder
2 chipotle chiles in adobo sauce, seeded and chopped fine
1 pkg (2 oz) dried beef, chopped fine
1/4 cup chopped pecans, toasted
In a medium bowl, combine the cream cheese, pepper Jack cheese, onion, mayonnaise, garlic powder and chiles; blend together well. Stir in the beef and place mixture in a 1 or 1 1/2-quart slow cooker or crock pot.
Place lid on cooker and cook on low 1 1/2 to 2 hours.
Just before serving, sprinkle the pecans over the top.
May be served from the cooker or placed in a bowl.
Serve with an assortment of crackers and/or cocktail breads.
Note: File Photo