Not just for cowboys, packaged dried beef makes a wonderful starter for this dip, with smoky adobo chiles, toasted pecans, and melted Monterey Jack cheese.
This recipe is adapted from Lake Placid Lodge's recipe for Triple Chocolate Cookies with Pistachios which appeared in Gourmet Magazine, May 1998 Notes: A white chocolate bar can be substituted for the white chocolate chips. Just chop into coarse chunks....