Chipped Beef Dip
Submitted by keelarn
Hot baked chipped beef dip with cream cheese, sour cream, green pepper, and crunchy pecans on top. A retro crowd-pleasing appetizer that’s ready in 40 minutes. Serve with crackers or chips.
YIELD
8 servingsPREP
15 minCOOK
20 minREADY
40 minIf you’ve ever been to a church potluck or a neighborhood block party in the heartland, you’ve probably tasted some version of this dip. And you probably went back for seconds.
Chipped beef gets folded into a creamy base of softened cream cheese, sour cream, minced onion, and green pepper. Pour it into a baking dish, scatter chopped pecans over the top, and let the oven turn it into a warm, bubbly, scoopable masterpiece.
It’s old-school, it’s unapologetic, and it disappears from the table faster than you can refill the cracker basket.
Kitchen Tips
- Bring the cream cheese to room temperature before mixing; cold cream cheese leaves lumps
- If the chipped beef is too salty for your taste, give it a quick rinse under cold water and pat dry before chopping
- Serve straight from the oven while it’s hot and bubbly; it firms up as it cools
Ingredients
Directions
Preheat oven 350℉ (180℃).
In a large bowl, blend cream cheese and milk.
Stir in chipped beef, onion, green pepper, pepper and sour cream.
Mix well.
Pour into a small baking dish and sprinkle pecans on top.
Bake, uncovered, for 20 minutes in a 350℉ (180℃). oven.
Serve hot with chips or crackers.
Comments
