1

(8-oz.) pkg. cream cheese, softened

2

oz. (1/2 cup) shredded hot pepper Monterey Jack cheese

2

tablespoons finely chopped onion

2

tablespoons mayonnaise

1/4

teaspoon garlic powder

2

chipotle chiles in adobo sauce (from 7 or 11-oz. can), seeded, finely chopped

1

(2 to 2.5-oz.) pkg. dried beef, finely chopped

1/4

cup chopped pecans, toasted

1

In medium bowl, combine cream cheese, Monterey Jack cheese, onion, mayonnaise, garlic powder and chiles; mix well. Stir in dried beef. Spoon into 1 or 1 1/2-quart slow cooker.

2

Cover; heat on Low setting 1 1/2 to 2 hours.

3

Just before serving, sprinkle pecans over top. Dip can be kept warm in slow cooker for up to 1 hour. Serve with crackers or cocktail bread.