Hot Dried Beef Dip is on the table anytime we host a party or family gathering. I make most of my party dips in bread bowls whenver possible. The local grocery store always has the round breads on their bakery shelves. The normal price is right around $2 and after a day their 1/2 price, so I stock up the freezer. We prefer the combo of pumpernickel with the dried beef dip, but sourdough or rye taste great, too. This dip can easily be made in a baking dish, also if you don’t have a round bread to use. Some people will even serve this dip cold, but it’s a lot harder to dip in to when it’s cold. Tastes great with bread cubes, Triscuits or pretzels. Enjoy!
- 1 8 oz. pkg. cream cheese, softened
- 1 cup sour cream
- 8 oz. chipped beef, chopped
- ¼ cup onion, finely chopped
- 1 tsp dill
- ½ tsp. worcestershire sauce
- 1 (8-inch) round loaf pumpernickel or sour dough bread (optional)
- 2 tsp horseradish (optional)
- Preheat oven to 350 degrees
- If using bread slice top off of bread and hollow out
- Reserve removed bread or you can just use bread for dipping and bake in a glass dish.
- Beat cream cheese & sour cream on med for 2 minutes. Stir in all remaining ingredients and mix well. If you like a little bit of a bite stir in some horseradish.
- Fill bread bowl or glass dish with dip mixture
- Wrap completely in foil (bread only)
- Bake at 350 degrees for 1 hour
- Serve with reserved bread cubes and place around bowl for dipping