from the kitchen of Shirley Mohrbacher

CREAMY HORSERADISH BEEF DIP

1 (8 oz.) package cream cheese, softened
1 (8 oz.) container sour cream
1(2.25 oz.) jar or package DRIED beef, chopped
1/2 cup chopped green onion
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 Tablespoon prepared creamy horseradish
1 teaspoon lemon juice

In large bowl, beat cream cheese until fluffy; beat in sour cream. Stir in remaining ingredients; blend well.  Cover, refrigerate at least 1-2 hours to blend flavors.  Makes 2 1/2 cups.