This Mississippi Pot Roast Dip is a creamy, hearty treat that’s perfect for parties! It mixes tender pot roast with savory spices, cream cheese, and a hint of heat from pepperoncini.
I love how easy this dip is to whip up! It’s great for dipping chips or spreading on sandwiches. Just make sure you have enough—it disappears fast! 🥳
Key Ingredients & Substitutions
Cooked Mississippi Pot Roast: The heart of this dip is shredded beef that’s been cooked with pepperoncini and ranch seasoning. If you’re short on time, consider using pre-cooked roast beef or a store-bought beef dip for a quicker option!
Cream Cheese: Cream cheese gives this dip its rich and creamy texture. If you want a lighter option, low-fat cream cheese works well. For dairy-free, try a vegan cream cheese substitute.
Shredded Cheddar Cheese: I love sharp cheddar for its flavor punch! You can swap it for Monterey Jack or pepper jack if you like a bit of spice. For a vegan version, use a plant-based cheese.
Pepperoncini Peppers: These add a tangy kick! If you can’t find them, banana peppers or sliced jalapeños would be great alternatives. Adjust the quantity based on your spice preference.
Ranch & Au Jus Gravy Mix: These seasoning mixes boost flavor; however, you can use homemade versions or simply season with garlic powder, onion powder, or herbs to taste.
How Do You Mix Everything Smoothly?
Merging the ingredients smoothly makes all the difference in texture. Here are some tips:
- Make sure the cream cheese is at room temperature. This prevents lumps when mixing.
- Use a hand mixer or a sturdy spatula to blend. Mix until the cream cheese mixture is smooth and creamy.
- After combining, gently fold in the shredded beef and peppers. This helps maintain a nice texture without overmixing.
Lastly, let the dip chill for at least an hour! This melding time allows all the flavors to come together beautifully.
Mississippi Pot Roast Dip
Ingredients You’ll Need:
- For the Dip:
- 2 cups cooked Mississippi pot roast, shredded (beef roast cooked with pepperoncini, ranch seasoning, and au jus gravy mix)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup sliced pepperoncini peppers (plus extra for garnish)
- 2 tablespoons au jus gravy mix (from the pot roast seasoning)
- 2 tablespoons ranch seasoning mix (from the pot roast seasoning)
- 2 green onions, sliced (for garnish)
- For Serving:
- Crackers or chips
How Much Time Will You Need?
This recipe will take around 15 minutes to prepare and about 1 hour to chill in the fridge. If you’re making the pot roast from scratch, count on about 6-8 hours of cooking time, but you can even use leftovers for a quick and tasty dip!
Step-by-Step Instructions:
1. Prepare the Pot Roast:
If you’re starting with a fresh pot roast, cook a beef chuck roast in a slow cooker. Add in pepperoncini peppers, ranch seasoning mix, au jus gravy mix, and a bit of butter. Cook on low for about 6-8 hours until the beef is tender. Once cooked, shred the beef and set it aside for the dip.
2. Mix the Base:
In a mixing bowl, beat the softened cream cheese with a spatula or hand mixer until smooth. Then add in the sour cream, shredded cheddar cheese, ranch seasoning, and au jus gravy mix. Stir well until you have a creamy mixture free of lumps.
3. Add Pot Roast and Peppers:
Gently fold in the shredded pot roast and sliced pepperoncini peppers into the cream cheese mixture. Make sure everything is evenly distributed but be careful not to over mix—this helps keep a nice texture.
4. Chill the Dip:
Cover your mixing bowl with plastic wrap or a lid and place it in the refrigerator. Allow the dip to chill for at least 1 hour, so all those wonderful flavors can meld together.
5. Serve:
Once chilled, transfer the dip to a serving bowl. Garnish the top with extra sliced pepperoncini and chopped green onions for a fresh touch.
6. Accompany:
Enjoy your Mississippi Pot Roast Dip with an array of crackers or chips! It’s perfect for parties, game days, or just a cozy night in.
Dig in and enjoy the creamy, tangy, and savory flavors that make this dip a favorite! 🎉
Can I Use Leftover Pot Roast for This Dip?
Absolutely! Leftover Mississippi pot roast works perfectly in this dip, saving you time and reducing waste. Just shred the cold roast and proceed with the recipe!
How Can I Make This Dip Spicier?
If you like a little heat, add in some diced jalapeños or extra sliced pepperoncini. You can also mix in a dash of hot sauce or cayenne pepper to give it an extra kick!
Can I Make This Dip in Advance?
Yes, you can prepare this dip up to a day in advance! Just keep it covered in the fridge until you’re ready to serve it. Just give it a good stir before serving to refresh the texture.
How Long Will Leftovers Last?
Your Mississippi Pot Roast Dip will keep in the fridge for about 3 days. Store it in an airtight container, and when ready to enjoy, give it a stir and serve it chilled or at room temperature.
