Ingredients
- 1 bag of beef jerky, shredded
- 8 ounces softened cream cheese
- 1/2 cup mayonnaise
- 2 rounded teaspoons prepared Dijon style mustard
- 1 1/2 cups shredded Swiss cheese, available in dairy aisle
- 3 scallions, chopped
- 1/2 cup smoked almonds, coarsely chopped
- Baby carrots and a selection of spiced flatbreads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping
Directions
- In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with beef jerky.
- Transfer to a shallow small casserole or baking dish and bake at 350 until golden and bubbly at edges, 15 to 18 minutes.
- Top with chopped smoked almonds.
- Serve in a sourdough bread bowl and place dip on a platter and surround warm casserole with breads and carrots for dipping.
Variation: Swiss and jerky dip with horseradish – Stir in 2 rounded teaspoons prepared horseradish when combining cheese and jerky.
