This is basically chipped beef.
The bell pepper is a nice addition. As is the Worcestershire.
But honestly, why add salt to a salt cured beef?
The dip comes out so salty. It makes it pretty much uneatable.
I placed the dip in an electric fondue pot so that it would stay warm. This really was unnecessary as no one really ate any of it.
We all tried it with crackers, pretzels and tortilla chips. Just trying to make it work. But no one could get past the salt.
BEEFY PEPPER DIP
1/4 Cup Butter
3 Ounces Smoked Dried Beef, Shredded
1/4 Cup Diced Green Pepper
1 Tablespoon Flour
2 Cups Milk
2 Teaspoons Worcestershire sauce
3/4 Teaspoon Salt
1/4 Teaspoon White Pepper
Melt butter in a skillet, sauté shredded beef and diced peppers for 3 minutes. Remove from heat and blend in flour. Slowly add milk, stirring to prevent lumps. Add Worcestershire, salt and pepper. Return to heat, stirring constantly, until mixture thickens. Serve hot with crackers.
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