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1Tablespoonvegetable oilI like olive oil or even avocado oil
1/2poundshaved roast beeffrom the deli, chopped
8oz.1/3 less fat cream cheese
1teaspoonhot saucelike Louisiana Crystal Hot Sauce
3/4poundprovolone cheeseshredded and divided
Saute green pepper and onions in 1 Tablespoon of cooking oil over medium heat until crisp tender. Set aside.
Mix softened cream cheese with mayonnaise, hot sauce, and 1/2 lb of shredded provolone. Stir in chopped roast beef and pepper/onion mixture.
Spread in a pie plate or shallow baking dish and bake at 350 degrees for 35 - 45 minutes or until bubbly. When the dip starts to bubble, sprinkle with remaining 1/4 pound of shredded provolone and continue cooking for just a few minutes until the cheese has melted. Serve with sliced baguettes, crackers, or chips.
I think Swiss cheese would be great in this dip and can't wait to try it this way too! I use 1/3 less fat cream cheese in creamy dips that I bake because it tends to bake up less greasy.