Beef Chip Dip is the perfect party dip! It’s easy to make, and it’s loaded with finely chopped deli roast beef. It’s delicious with potato chips!
Beef? In a dip? Hang with me here—beef in a dip is a thing, and it’s a really good thing!
The star of Beef Chip Dip is deli roast beef, chopped finely and folded into the dip. The original recipe for this old fashioned dip likely contained “chipped beef”, which is a dried beef that was often used by the military for feeding large numbers of hungry soldiers.
You may be able to still find chipped beef, but it’s not as ubiquitous as deli roast beef, and frankly I had a hard time finding it myself.
The good news is, deli roast beef tastes amazing in this dip, and it pairs perfectly with potato chips. Beef and potatoes goes well on a dinner plate, so why not in a dip!?
- The base is sour cream. You can use regular or low fat.
- Roast beef from the deli gets folded in. It should be thinly sliced, and then you’ll chop it into small pieces that are the right size for scooping.
- Finely diced yellow onion, dried dill, and poppy seeds add flavor to the dip. You can use fresh dill instead, if you’d like!
- You’ll need potato chips for dipping. I LOVE using jalapeño flavored chips for this (I used Miss Vickie’s brand). The creamy dip cools off the chips nicely and it’s the perfect contrast.
How to make beef chip dip
Start by chopping the thinly sliced roast beef into small pieces, and finely chopping the onion.
Place all of the ingredients in a medium sized bowl, and stir to combine.
Let the dip sit in the refrigerator for at least one hour to allow the flavors to combine. Then, transfer it to a serving dish and surround it with potato chips.
This recipe does not have any gluten-containing ingredients. That said, always check the label on any store-bought items such as the roast beef, just to be sure!
To make this recipe dairy-free, swap a dairy-free sour cream for the regular sour cream. Dairy-free sour creams include brands such as Kite Hill, Tofutti, and Good Karma.
To use fresh dill instead of dried, substitute twice the amount of finely chopped fresh dill for the dried dill.
Unfortunately, once frozen and defrosted, the sour cream will separate. I recommend enjoying this within four days of making it.
Make it ahead
This recipe is best served after the dip sits in the refrigerator for at least one hour. So you can definitely make this recipe up to 1–2 days ahead of serving it. Just give it a good stir right before serving.
It does not freeze well—the sour cream separates and the dip will be really runny. So enjoy it within a few days of making it!
Potato chips are a must for this dip! I used both regular kettle chips and jalapeño kettle chips, and I highly recommend the jalapeño chips. The sour cream in the dip lessens the heat, so even if you’re not a huge fan of spice, these are a great choice. And if you do like spice, get the extra spicy ones!
You really can use any potato chips that you like—kettle chips, chips with ridges, flavored chips, or just regular potato chips.
It’s also really good with celery sticks and baby carrots, though I usually save those for my Easy Dill Dip instead!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Beef Chip Dip
- 1 cup sour cream
- ¼ lb (4 oz) deli roast beef, thinly sliced and chopped finely
- ½ medium yellow onion, finely chopped
- 1 teaspoon poppy seeds
- 1 teaspoon dried dill
- ¼ teaspoon salt
- Combine all of the ingredients in a medium sized bowl. Stir to combine.
- Refrigerate dip for at least one hour before serving to allow the flavors to combine.