Pecan Spinach Dip

10 ounces chopped spinach, cooked and well drained
8 ounce package cream cheese (room temperature)
1 c. sour cream
1 2 1/2 ounce jar dried beef, shredded
3 Tbsp. green onions, finely chopped
2 Tbsp. sherry
2 Tbsp. milk
2 tsp. dill weed
3/4 cup roasted pecans

After spinach is cooked and well drained, place in towel and squeeze dry. Set spinach aside. In medium size mixing bowl soften cream cheese. When creamy stir in sour cream. Add dried beef which has been rinsed in warm water and drained. When well blended, add remaining ingredients. This dip may be served hot or cold.