Philly Cheesesteak Dip



1 Onion, diced

2 Bell peppers (any color), diced

1 pt. sliced mushrooms

1 8 oz. brick Philadephia cream cheese, cubed

1/2 c. milk

1/2 c. mayonaise

1/2 c. mild cheddar cheese, shredded

1/2 c. mozzarella cheese, shredded

1/2 lb. Butcher Shoppe chipped roast beef (from the deli)

1/4 c. banana peppers, diced

1 t. worcestershire sauce

1 t. Dry Italian herb blend (oregano, marjoram, thyme)


Saute onions, bell peppers and mushrooms over medium-high heat in a sauce pot until tender.  Reduce heat to medium-low.  Stir in cream cheese and continue stirring until fully melted.  Stir in mayonaise and milk.  Stir in cheddar and mozzarella cheeses until fully melted.  Stir in banana peppers, worcestershire sauce, Italian herbs & roast beef.  Remove from heat and serve with hearty bread or sturdy crackers.  This dip can be kept warm in a crock pot on the low or warm setting.

For a lower fat version, substitute reduced fat or fat free cream cheese for regular cream cheese;  substitute low fat or fat free cream of mushroom soup for the mayonaise, and substitute skim milk for whole milk.  Part skim or reduced fat cheeses can also be used for the shredded cheeses.  

Recipe courtesy of The Butcher Shoppe.