There is a reason this Chipped Beef Dip recipe has been around for years. Classic appetizer recipes never go out of style!
You know those foods that your family has been making for years, the ones that bring back lots of good memories?
This Chipped Beef Dip recipe is one of those appetizers in our house.
My husband grew up with it, and it has turned into one of my go-to dips when entertaining. And why wouldn’t it? It’s easy to make, great hot or cold, and gives me a reason to eat Fritos.
Because who isn’t looking for a reason to eat Fritos?
I originally got this recipe for Chipped Beef Dip from my mother-in-law but have since tweaked it a little. Don’t worry, this dip is still really close to the original, but this “beefed up” version is my favorite.
Tips for making Chipped Beef Dip:
This Chipped Beef Dip recipe only has 6 ingredients and comes together in minutes. The original recipe calls for chopped green pepper but I omitted that and swapped the chopped onion for green onion. This way the dip still has a pretty green color sprinkled throughout, but now the garlic flavor really shines through. But don’t worry if you love green pepper. Feel free to throw it in. This dip will still taste amazing!
Dips that are easy to make your own are my favorite – especially when they involve Fritos. And the way this one disappears every time I make it shows me I’m not alone!
RECOMMENDED EQUIPMENT
You can never have too many ways to eat Fritos! Here are some of the best dips out there.
Cheesy Sausage Dip– Garnish with Lemon®
Neiman-Marcus Inspired Dip– Brown Eyed Baker
Beer Cheese Dip– Garnish with Lemon®
Ninfa’s Green Sauce-Foodie with Family
Easy Buffalo Chicken Dip– Garnish with Lemon®
Chipped Beef Dip
Ingredients
- 8 ounces cream cheese, softened
- 8 ounces sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 4 ounces Buddig beef, diced
- 4 green onions, sliced
Instructions
- Preheat oven to 350 degrees.
- Place cream cheese and sour cream in a medium bowl and mix until smooth. Add garlic powder and Worcestershire sauce and mix well. Add beef and onions and mix until combined. Place in pie plate and bake for 20-30 minutes or until dip is hot and bubbly.
- Serve with Fritos.
I’ve made this for years but have always put it into a hollowed out round Shepard’ loaf. I do wrap it in aluminum foil before putting it into the oven. Then we use the Bread (broken into bite sized pieces) to use for eating the mixture. I also usually get a small loaf of French bread to also tear into bite sized pieces for serving this.
My Aunt makes it just like you! With the bread bowl and it’s AMAZING! Im excited to try it with Fritos now to
A co-worker made this for years, it was the best dip ever cold. I tried to make it but never came out the same. thanks for recipe
I made it today and tinted it green for St Pats Day ?☘️
How fun!
A woman with whom I worked more than 20 years ago always added toasted chopped walnuts to this recipe, and that made it SO AMAZINGLY GOOD!! She never served it with corn chips (and just as a “by the way,” Frito is a brand name, not the actual product. Corn chips are the edible product), but served it with such things as Triscuit crackers, raw vegetables, and sourdough bread that had been cut into bite-size pieces. It was so delicious, many of us would have it as our work lunch.
Joyce,
Tricuit is also a “brand name” of a cracker made by Nabisco. In reference to the Fritos, yes that is a brand name of a corn chips made by Frito-lay. This is like correcting someone for using Doritos instead of nacho cheese corn chips.
Or correcting someone for saying Kleenex rather than tissue.
If I want to serve this cold should I bake it and then refrigerator it or just serve cold?
I’d bake it and then serve it cold but you can do it either way!
Thank you! Baking it definitely brought the flavor out in it!
Has anyone ever had it with water chestnuts?? I’m trying to tout the recipe my favorite cousin would make and I swear it was this dip with chopped water chestnuts….. but I don’t want to ruin it hahahha so thanks in advance
Made this recipe for a work Easter pot luck and I am glad that I gave myself plenty of time. When the recipe was first made I follow directions to the letter, after baking the dip I was excited to taste it and was horrified….the WORCESTERSHIRE sauce is very overpowering as listed in the ingredients. I would recommend that you use much less of the sauce, maybe 1/3-1/2 of the original 1 TBSP.