8 ounces softened cream cheese
1/2 cup shredded Monterey Jack cheese
2 tablespoons finely chopped onion
2 tablespoons mayonnaise
1/4 teaspoon garlic powder
2 chipotle chiles in adobo sauce, seeded and finely chopped
OR
2 tablespoons chopped pimientos to lessen heat and smoke flavor
2-2.5 ounces dried beef, finely chopped
1/4 cup toasted chopped pecans

Combine first 6 ingredients. Stir in beef. Spoon into small crockpot. Cover and cook on low 1 1/2-2 hours. Sprinkle pecans over top before serving. Serve with crackers or cocktail bread.