1/2 c. chopped pecans
2 tbsp. butter
1 (2 1/2 oz.) jar or pkg. dried beef
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. milk
1/4 c. chopped green pepper
1/4 c. chopped green onion
1 clove garlic, pressed
1/2 tsp. pepper
1/2 c. sour cream
1 tbsp. horseradish, optional

Saute pecans in butter and drain. In a food processor or blender finely chop dried beef. Combine cream cheese and milk, beat on medium speed of electric mixer. Add green pepper, onion, garlic, pepper, and sour cream mixing well. Pour into a casserole dish, sprinkle with sauteed pecans and bake at 350 degrees F for 25 to 30 minutes. Serve warm or hot with crackers. (Stewart uses 1 tablespoon horseradish in place of the green peppers and garlic.)