Do you have a particular dish that reminds you of the holidays? And, if you’re like me, you look forward to it at every family occasion? Well I do and it’s called Hot Virginia Dip.
For the longest time I thought my MeeMaw was the mastermind behind this recipe. Like she handcrafted this delicious dish out of her own brilliant mind for our family to enjoy year after year. However, once Pinterest came into existence I soon realized that maybe we weren’t the only people eating Hot Virginia Dip and others got to enjoy it too?!
While she technically may not have created it herself, I still always think of it as my MeeMaw’s famous recipe. It originally started out that she would only make it at Thanksgiving or Christmas. After time went on, the whole family would fight to get their Wheat Thin (the cracker of choice for Hot Virginia Dip) in the 9×9 dish before it was all gone, she started making it at Easter.
Lucky for me she knew how much I loved it and started making it any time I would come over dubbing it “my dip.” Best MeeMaw EVER!
Eventually I wanted to be able to make this on my own so she gave me the recipe and I got started. You know how when your Mom or Grandma make something all the time and then you try to make it and it’s good but there’s just that little something missing that makes it great and exactly like you remember? Well that’s what it was like when I would make this at first.
I took some short cuts and tossed the ingredients into the food processor and let it do the work for me. Wrong! Again, this will give you an “OK” result but not the greatness you truly are seeking here. Also, don’t skimp out on the butter when you sautéed the pecans. I thought I could “lighten this up” and just toast the pecans. Wrong again! It’s the holidays, a little butter, cream cheese and sour cream won’t kill ya.
The only exception I make to the “lightening up” rule is using 1/3 fat cream cheese in place of full fat. Otherwise, this needs all of the fat. Just trust me.
- 16oz. cream cheese
- 1 cup sour cream
- 5oz. jar chipped beef, minced
- 4 tbs milk
- 4 tsp dried minced onion
- 2 tbs butter
- 1 cup pecans, chopped
- Preheat oven to 350 degrees.
- Combine first 5 ingredients in a large bowl and pour into a 9x9 baking dish sprayed with cooking spray.
- Sauté pecans in butter and sprinkle over cream cheese mixture.
- Bake for 20 minutes or until warm and bubbly.
- Serve with crackers for dipping.