Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• Summer of growth
• Beef, dissected
• Parents, think outside the (lunch)box
• Perfectly imperfect

Recipes

• Use Your Noodle Salad
• Baked Crispy Chicken Fingers

• Recipe archive

Ingredients:

(Serves 20)

1 (2 lb.) round loaf French bread
12 oz. cream cheese
6 cups (1 1/2 lbs.) shredded Monterey Jack cheese
1 1/2 green or red bell peppers, chopped
1 1/2 bunches green onions, chopped
1 1/2 (4 oz.) cans chopped green chiles
1 1/2 (3 oz.) packages dried beef, chopped
1 1/2 tsp. onion powder
1 1/2 tsp. chili powder
1 1/2 tsp. cumin
1 1/2 tsp. salt
1 1/2 tsp. seasoned salt
1 1/2 tsp. cayenne pepper
1 1/2 tsp. white pepper

Directions:

Cut the top from the bread and scoop out the center to form a shell; reserve the bread removed for another use.

Melt the cream cheese in a large saucepan over low heat. Add the Monterey Jack cheese and cook until melted, stirring to blend well.

Add the bell peppers, green onions, green chiles and dried beef and mix well. Season with the onion powder, chili powder, cumin, salt, seasoned salt, cayenne pepper and white pepper, mixing well.

Stir in the chopped tomatoes and remove from the heat. Let stand for several minutes.

Spoon the cheese mixture into the bread shell. Serve the dip warm or at room temperature with corn chip scoops.

To reheat, wrap in plastic and microwave until heated through.

Source: Both recipes from "Oh my stars! Recipes that shine," published by the Junior League of Roanoke Valley, 2000.