Best Beef Dip Recipes

GROUND BEEF TACO DIP

Steps:

• In a large skillet, cook and crumble beef over medium heat until no longer pink, 4-6 minutes; drain. Add water and one envelope taco seasoning; cook until thickened. Cool slightly., Beat sour cream, cream cheese and remaining taco seasoning until blended. Spread in a 3-qt. dish; add ground beef. Top with lettuce, cheddar, tomatoes, pepper and olives.

DILLY CORNED BEEF DIP

Steps:

• Crumble corned beef into a large bowl. In a small bowl, combine the sour cream, mayonnaise, parsley, onion, dill and seasoned salt. Pour over beef; toss to coat. Serve with crackers or vegetables.

CROCK POT (SLOW COOKER) FRENCH DIP ROAST BEEF SANDWICHES

Steps:

• Place roast in 4.5 - 6 quart slow cooker.
• Sprinkle with onion soup mix and then pour onion soup and beer over it.
• Drop bouillon cubes in different spots into the liquid and sprinkle pepper and salt to taste over all.
• Cook on high for 4-5 hours. (I guess you could also cook on low for 8 hours or so, but I haven't tried it!).
• Remove meat and slice or shred; return to slow cooker and cover.
• Turn to low and let meat soak up the juices until ready to serve.
• Our favorite way to serve: open rolls and place a slice of provolone on one side of each; place under broiler until cheese is almost melted. Spoon beef on top with slotted spoon and serve sandwich with a side cup of au jus.

EASY BEEF FRENCH DIP WITH QUICK AU JUS

Steps:

• Preheat the oven to 450 degrees F.
• Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add 2 tablespoons butter; when the butter has melted, add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and start to caramelize, 4 to 5 minutes.
• Meanwhile, in a small skillet over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Place the rolls cut-side up on a rimmed baking sheet. Liberally brush the rolls with the garlic butter and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes. Set aside for assembling.
• To the pot with the mushrooms, add the beef broth and bring to a simmer. Taste and adjust the seasoning as necessary. Bring the heat down to medium-low and simmer an additional minute. Turn the heat off, then add the roast beef to the pot, quickly removing when just warmed through, about 30 seconds.
• To assemble the sandwiches, spread a layer of creamy horseradish, to taste, on both sides of the rolls. Add a layer of beef on the bottom halves of each roll, then top with a spoonful of mushrooms along with some of the jus. Top with giardiniera to taste. Transfer the remaining jus to dipping bowls and serve on the side.

CORNED BEEF AND SWISS DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a skillet over medium heat. Cook and stir onion until tender, 5 to 7 minutes.
• Transfer onion to a large mixing bowl.
• Stir corned beef, cream cheese, mayonnaise, sour cream, Swiss cheese, and garlic powder into onion. Mix until thoroughly combined.
• Slice a piece of bread from the top of the Italian bread and hollow the center of the loaf, creating a long bread bowl. Leave at least 1/2 inch of bread on the sides. Reserve bread chunks from center of loaf for dipping if desired.
• Spoon the corned beef mixture into the bread bowl.
• Wrap the filled bread bowl in aluminum foil and place on a baking sheet.
• Bake in preheated oven until the dip is fully cooked and bubbling, 1 to 1 1/2 hours.

CREAMY HOT BEEF DIP

Steps:

• In a small bowl, combine the first seven ingredients until blended; transfer to a 1-qt. baking dish. Bake, uncovered, at 375° for 30 minutes or until bubbly. Serve with vegetables.

EASY BEEF NACHO CHEESE DIP

Steps:

• Brown ground beef and add taco seasoning as directed on packet. We usually use a little less water though.
• Chunk the Velveeta and add to crockpot.
• Pour in jar of salsa and add the prepared meat.
• Let melt together in the crockpot, stirring occasionally.
• At times, we have been in a hurry and used the microwave to help speed up the melting process for the Velveeta. Then just add the melted Velveeta to the other ingredients in the crockpot to keep warm and melty for dipping!
• We have also used Mexican style Velveeta and Pepper jack, and it was just as good. Feel free to experiment.

ROAST BEEF DIP SANDWICH WITH HERBED GARLIC AU JUS

Steps:

• To make the Garlic Au Jus: In medium sauce pan, heat oil over medium heat. Then add onions, garlic and dry herbs, and cook, stirring ofte, about 1 minute. Do no let garlic brown.
• Then add red wine, soy sauce and Worcestershire sauce. Increase heat, bring to simer and let liquid reduce by half. Add beef broth and simmer for 5 minutes. (If using homemade stock, you may need to season with salt and pepper.).
• You can make the recipe to this point up to 3 days in advance and keep, covered, in refrigerator.
• To make and serve sandwiches: Reheat au jus. Split bagueette pieces and spread each side evenly with Boursin cheese. Divide roast beef among sandwiches. Close sandwiches, place on baking sheet and bake at 450 degrees for about 3 minutes or until just warmed. Serve with small cups hot au jus for dipping.

CHEESY BEEF TACO DIP

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the cheeses, taco sauce, tomatoes, mushrooms and olives. Cook and stir over low heat until cheese is melted. Serve warm with tortilla chips.

DRIED BEEF AND CREAM CHEESE DIP

Steps:

• Mix everything together with a mixer, serve with Wheat thins or Triscuits.
• Enjoy!

FRENCH DIP ROAST BEEF FOR THE CROCK POT

Steps:

• Place roast in a 5-quart slow cooker.
• Combine soy sauce and next 6 ingredients.
• Pour over roast.
• Add water to slow cooker until roast is almost covered.
• Cook, covered, on LOW for 7 hours or until very tender.
• Remove roast, reserving broth.
• You may shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.

CORNED BEEF DIP

Steps:

• Mix all ingredients in a bowl, cover, and chill for 1 hour.

CORNED BEEF DIP

Steps:

• Cut corned beef into small pieces (shears are very helpful).
• Let cream cheese get to room temperature.
• Dice onions.
• Mix all ingredients and refrigerate several hours or overnight.
• Serve with Wheat Thins or your favorite cracker.

FRENCH DIP ROAST BEEF SANDWICHES

Steps:

• Preheat oven to 350 degrees.
• Place roast in a large roasting pan.
• Combine soup mix, broth and beer in a bowl and stir until soup mix is dissolved.
• Pour over roast and place onions around it.
• Bake for 2 to 3 hours, basting frequently, or until beef is tender and looks stringy when pulled with a fork.
• If roast starts getting too crispy, cover pan with foil or lid.
• Slice meat thinly and serve on rolls.
• Serve juices in individual cups or bowls to dip sandwiches into.

BEEF DIP

Steps:

• For the prime rib rub: Preheat oven to 450 degrees F.
• Mix the garlic, salt, pepper, granulated onion, thyme and rosemary together in a small bowl. Pour the Irish stout and 2 cups water into a large metal roasting pan fitted with a rack inside. Rub seasoning mix all over prime rib and place in the roasting pan fat-side up. Roast, uncovered, 30 minutes. Reduce oven temperature to 325 degrees F. Cover roast with tin foil and roast until a meat thermometer inserted into the thickest part registers 145 degrees F for medium-rare, about 2 hours. Transfer to a cutting board, wrap in foil and let rest for 20 minutes before slicing. Save drippings in pan to make au jus.
• For the horseradish aioli: Place yolks, garlic, horseradish, lemon juice, Dijon and salt into a food processor. Process until smooth, then drizzle in olive oil until it reaches desired consistency.
• To make au jus, pour pan drippings into a small saucepan. Add black pepper and minced garlic to taste. Add water if more au jus is desired than what was left from roasting the meat. Bring to a simmer on stovetop, and simmer a few minutes.
• To make the sandwich: Soak a 1/3-pound slice prime rib in au jus briefly, then saute in a pan to warm, and top with two slices of white Cheddar. Served on a demi-baguette with 2 ounces of horseradish aioli, along with a side of au jus for dipping. Repeat with 5 more slices.

NETTLES DRIED BEEF DIP

Steps:

• Place the cream cheese, sour cream, milk, horseradish, onion, and dill in a bowl, and stir until well blended. Gently fold in the beef and black olives. Cover and refrigerate 2 hours, or overnight to blend flavors before serving.

HOT CHIPPED BEEF DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, saute onion in butter over a medium-low heat until the onion is tender. Add white wine and simmer for 2 minutes.
• Mix sour cream, mayonnaise, cream cheese, and dried beef into the skillet. Stir continuously until all of the ingredients are melted together. Pour the mixture into an 8 inch baking dish and top with the pecans.
• Bake for 15 to 20 minutes.

HOT BEEF DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small baking dish, mix the dried chipped beef, green bell pepper, onion, cream cheese and Cheddar cheese.
• Bake uncovered 45 minutes in the preheated oven, or until center is bubbly and edges are lightly browned.

LAYERED GROUND BEEF TACO DIP

Steps:

• In a small nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Sprinkle with salt and pepper; set aside. , Spread refried beans on bottom of 9-in. pie plate coated with cooking spray. Top with meat mixture and chilies. Drizzle with taco sauce. Sprinkle with cheese. , Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted. Garnish with sour cream. Serve with tortilla chips if desired.

CORNED BEEF BAGEL DIP

Steps:

• In a bowl, combine mayonnaise and sour cream. Stir in the corned beef, onion, parsley, seasoned salt and horseradish if desired. Serve with bagel pieces.