Ingredients
- 1 tbsp Butter
- 1/2 cup Cento Sauteed Onions
- 1/2 cup Cento Fried Long Hot Peppers
- 1/2 cup Cento Marinated Portobello Mushrooms with Roasted Red Peppers
- 1 lb Ribeye Steak, shaved
- 8 oz Cream Cheese, softened
- 1/2 cup Greek Yogurt
- 1 cup Sharp Cheddar Cheese, cubed
- Fresh Basil Leaves, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat oven to 350°F. Next, heat butter in a large skillet over medium heat. Add rib eye until meat is browned and cooked through, about 4-5 minutes. Add in garlic, onion, peppers, and mushrooms. Heat through then remove from heat. In a large mixing bowl, combine cream cheese and yogurt, stirring until smooth and well combined. Fold in cheese cubes, and mix in cooked meat and vegetables from skillet. Transfer mixture to a baking dish and smooth the top with a spatula. Place in oven and bake for 15-20 minutes, or until dip is bubbly and the cheese is melted. Serve hot with sliced bread, crackers, or veggies for dipping. Serves 6-8.
