Hot Chipped Beef Dip

Listen up, party people! This hot chipped beef dip is about to become your new secret weapon for gatherings. Creamy, savory, and packed with texture, it’s that rare appetizer that has everyone hovering around the table asking “What’s in this?!” while reaching for another scoop.

The magic of this dip lies in its perfect balance of flavors. The salty bite of dried beef plays against the creamy base, while green peppers add freshness and pecans bring a surprising crunch. And the best part? It’s served warm and bubbly from the oven, making it irresistible even to folks who normally just “sample” appetizers.

Ingredients

For the creamy base:

• 8 ounces dairy free cream cheese (227g, softened)
• 1/2 cup mayonnaise

For the savory mix-ins:

• 2 1/2 ounces dried beef (finely chopped)
• 1/2 cup diced green bell pepper
• 2 tablespoons dried onion flakes
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon coarse salt

For topping:

• 1/2 cup chopped pecans

Steps

1. Prep your ingredients. Preheat oven to 350°F (180°C). Allow cream cheese to come to room temperature for at least 30 minutes – this prevents lumps in your dip. Finely chop the dried beef and dice the green bell pepper into 1/4-inch pieces for even distribution throughout the dip.
2. Prepare the pecans. If using whole pecans, chop them into small pieces about the size of peas. For an enhanced nutty flavor, you can toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
3. Make the creamy base. In a medium mixing bowl, use an electric mixer on medium speed for 1-2 minutes to beat the cream cheese until smooth and fluffy. Add the mayonnaise and continue beating until completely incorporated with no streaks remaining. A hand mixer works best here, but you can use a stand mixer with the paddle attachment if that’s what you have.
4. Add the flavor elements. Fold in the chopped dried beef, diced green bell pepper, dried onion flakes, granulated garlic, and salt using a silicone spatula. Mix until everything is evenly distributed throughout the cream cheese mixture. Be gentle to maintain some texture – you don’t want to pulverize the ingredients.
5. Transfer and top. Spoon the mixture into a 9-inch pie plate or similar sized baking dish, spreading it evenly with your spatula. Sprinkle the chopped pecans over the top, covering the entire surface for that beautiful presentation and perfect crunch in every bite.
6. Bake until bubbly. Place the dish in the preheated oven and bake for 15-20 minutes until the dip is thoroughly heated and bubbling around the edges. You’ll know it’s ready when you see small bubbles forming at the sides and the top looks slightly set but still creamy.
7. Serve immediately. The dip is best enjoyed warm, so bring it straight to the table with an assortment of crackers, chips, or toasted baguette slices. If the dip starts to cool and firm up during your gathering, you can reheat it in the microwave for 30 seconds or return it to a 300°F (150°C) oven for 5 minutes.

Smart Swaps

• Use regular cream cheese if dairy isn’t a concern (1:1 swap)
• Substitute almonds or walnuts for pecans if preferred
• Try 2 tablespoons fresh minced onion instead of dried flakes for a more pungent flavor
• Use red bell pepper instead of green for a sweeter, less bitter flavor profile

Make It Diabetes-Friendly

• Use reduced-fat cream cheese to lower the overall fat content without sacrificing creaminess
• Reduce pecans to 1/4 cup to lower carb count by approximately 2g per serving
• Serve with cucumber rounds or celery sticks instead of crackers to reduce the glycemic impact
• Portion into 2 tablespoon servings (approximately 3g net carbs per serving) to help with portion control

Pro Tips

• For extra flavor depth, add 1/4 teaspoon of Worcestershire sauce to the mixture
• The dip can be assembled up to 24 hours in advance and refrigerated before baking – just add an extra 5 minutes to the baking time if cooking from cold
• For a prettier presentation, reserve 1 tablespoon of the chopped dried beef and sprinkle it over the pecans before baking for a pop of color
• If dried beef is too salty for your taste, rinse it briefly under cold water and pat dry before chopping