Best Spicy Beef Dip Recipes

BEEF SATAY WITH SPICY MANGO DIP

Steps:

• Slice the beef into long, thin strips and thread, in zig-zag form, onto 12 bamboo skewers. Lay on a flat plate and set aside.
• For the marinade, dry fry the seeds and nuts in a large wok until evenly brown. Place in a pestle and mortar with a rough surface and crush finely. Or, blend the toasted spices and nuts in a food processor.
• Combine toasted seeds and nuts with the oil, onion, ginger, garlic, tamari and soy sauces, sugar and vinegar. Spread this mixture over the beef and leave to marinate for up to 8 hours (any longer and meat will turn mushy).
• Cook the beef under a moderate grill (broiler) or over a barbecue for 6-8 minutes, turning on each side to ensure an even color.
• To make the mango dip (can be done ahead of time): Process the mango flesh with the chilies, tamari sauce, lime juice, sugar, salt and parsley until smooth.

SPICY WAGYU BEEF AND HARISSA MEATBALLS WITH DIP

Steps:

• PREPARING THE FULLBLOOD WAGYU BEEF MEATBALLS: In a large bowl, mix the harissa and water. Then, add the panko bread crumbs to the bowl. In a separate small bowl, whisk the eggs.Add the eggs to the bowl with the harissa, water, and bread crumbs. Then, add the Fullblood Wagyu ground beef, minced shallots, chopped cilantro, minced garlic, hot paprika, ground cumin, and ground coriander to the bowl. Mix well. Portion the beef mixture into small balls (each portion the size of a golf ball).Place the meatballs (should be about 30) on a baking sheet lined with parchment paper. Let the meatballs chill in the refrigerator for 30 minutes while making the dip.
• PREPARING THE HERBED CREME FRAICHE DIP: Place all of the dip ingredients (flat leaf parsley leaves, basil leaves, minced tarragon, creme fraiche, mayonnaise, minced scallions, kosher salt, ground black pepper, lemon juice, hot sauce, and minced garlic) in a blender or food processor.Blend until smooth.Once blended, season to taste with kosher salt and freshly ground black pepper.Place the dip in a small bowl, and place it in the refrigerator until ready to serve. Note: This sauce can be made 3 days ahead of time.
• FINAL STEPS: Preheat your oven to 425°F.Place the baking sheet with the meatballs in the oven, and cook them for 20 minutes (or until a thermometer inserted into the meatballs reads 160°F).Place the cooked meatballs on a large platter, and insert one toothpick into each meatball. This makes them easier to grab, dip, and eat!Serve the Fullblood Wagyu beef meatballs warm with the herbed creme fraiche dip.Enjoy!

SPICY TEXAS BEEF DIP

Steps:

• Place beef, garlic, onion, & peppers into a skillet.
• Cook until meat is lightly browned & onions are tender.
• Stir in rest of ingredients EXCEPT cream cheese & parmesan cheese.
• Cover & simmer gently for 10 minute.
• Spoon off excess fat.
• Remove from heat & add cheeses.
• Heat & atir until cream cheese ia melted & well combined.
• Serve warm.

SPICY BEEF DIP

Steps:

• Saute first 3 ingredients until tender Add sauce, ketchup, oregano and sugar to meat mixture and simmer covered for 10 min. Remove from heat and add cheeses. Serve with chips/crackers of your choice.