Mississippi Pot Roast Dip
If you thought Mississippi pot roast couldn’t get any better, this Mississippi dip recipe will change your mind. Loaded with caramelized onions, tender roast beef, pepperoncini peppers and the signature taste of Hidden Valley® Ranch seasoning, it’s a tasty twist on the classic dish. This hearty Mississippi pot roast dip recipes the ultimate comfort food appetizer, especially when paired with crispy potato chips.
Ingredients(13)
sour cream
16 oz
mayonnaise
½ cup
au jus mix
1 (1 oz.) packet
1 (1 oz.) packet
chopped pepperoncini peppers, divided
¾ cup
pepperoncini brine from the jar
3 tbsp
yellow onion, diced
1
unsalted butter
1 tbsp
neutral oil
1 tbsp
water
¼ cup
deli roast beef, diced
½ cup
neutral oil
1 tbsp
ruffled potato chips for serving
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(5)
- 1
Caramelize the onions — In a skillet, melt butter with 1 tbsp neutral oil over medium heat. Add chopped onion and water. Stir occasionally as water evaporates; onions will soften and caramelize in about 10 minutes without burning. Remove from the pan and let cool.
- 2
Crisp the roast beef — In the same pan, heat 1 tbsp neutral oil. Add diced roast beef and cook until the edges are crispy. Remove from the pan and let cool.
- 3
Make the dip — In a medium bowl, stir together sour cream, mayonnaise, au jus mix and ranch seasoning until smooth. Fold in cooled onions, roast beef, ½ cup chopped peppers and pepper brine until well combined.
- 4
Finish & chill — Transfer dip to a serving bowl, top with remaining ¼ cup peppers, and refrigerate until ready to serve.
- 5
Serve — Enjoy with potato chips or your favorite crackers.
Ingredient Tips:
Roast Beef: Leftover Mississippi Pot Roast works best, but deli roast beef can work in a pinch.Onions: Caramelized onions add sweetness, take time to cook them low and slow.
Pepperoncini Peppers: Drain well to avoid a watery dip.
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