Dried Beef Dip (Hot Virginia Dip)

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Made with just a handful of ingredients, this hot Dried Beef Dip is perfectly creamy, salty and ultra easy to put together in just a few minutes.

Dried Beef Dip is a recipe from my childhood. My mom made it during the holidays and it was always a favorite of mine.

She used a recipe from the cookbook Virginia Hospitality, which she apparently has lost. So I came up with my own version of the hot beef dip.

Some roasted pecans, cream cheese, dried beef and other seasonings, this hot, bubbly dip is always a hit at parties.

Serve it alongside this Baked Brie, Cured Salmon, roasted bone marrow and Chicken Liver Mousse for the ultimate in party food!

Don't forget to check out the dried beef dip story!

Ingredients

Obviously dried beef is the main ingredient here. Most grocery stores carry it, or you can buy dried beef online.

Full fat cream cheese and sour cream are recommended, as the lite versions tend to be more watery.

Pecan halves work the best for this recipe, but you can use chopped pecans as well.

The full list of ingredients and amounts in included in the recipe card at the bottom of the post. 

Step By Step Instructions

Preheat the oven to 350F degrees.

Let the cream cheese come to room temperature (it's easier to mix this way).

While the cream softens, saute the pecans with the butter in a skillet over medium heat. Cook for about 3-5 minutes, until they are lightly toasted. Remove from heat and set aside.

Mix the remaining ingredients together in a bowl.

Place the mixture in a greased 8x8" or 9x9" (1.5 quart) baking dish.

Add the pecans on top. Bake for 20 minutes until hot and bubbly.

Let sit for 10 minutes then serve with crackers.

What to Serve with Dried Beef Dip

• I like it with plain old crackers. You can even make your own crackers if you want to be fancy.
• You can also serve it with vegetables like carrots, broccoli or tomatoes.
• It's great spread on toasted baguette slices.
• Dip some fresh naan bread or any other type of flatbread in it.

Expert Tips

1. Be careful not to burn the pecans while sauteing them. Toss them often.
2. Letting the dip sit for a few minutes after coming out of the oven allows it to firm up.
3. Add some sliced jalapenos or 1-2 teaspoons of Tabasco sauce for some heat if desired.

Did you make this dried beef dip? Rate it and leave a comment to let me know how it turned out.

Dried Beef Dip (Hot Virginia Dip)

Made with just a handful of ingredients, this hot Dried Beef Dip is perfectly creamy, salty and ultra easy to put together in just a few minutes. 

5 from 9 votes

Print Rate

Course: Appetizer

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 10 servings

Calories: 310kcal

Author: Danielle Wolter

Ingredients

• ▢ 4 ounces dried beef minced
• ▢ 16 ounces cream cheese
• ▢ 8 ounces sour cream
• ▢ ½ cup chopped green onions
• ▢ 2 teaspoons minced garlic
• ▢ 1 tablespoon milk
• ▢ 1 tablespoon butter
• ▢ ¾ cup pecan halves

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Instructions

• Preheat the oven to 350F degrees.
• Let the cream cheese come to room temperature (it's easier to mix this way).
• While the cream softens, saute the pecans with the butter in a skillet over medium heat.
• Cook for about 3-5 minutes, until they are lightly toasted. Remove from heat and set aside.
• Mix the remaining ingredients together in a bowl.
• Place the mixture in a greased 8x8" or 9x9" (1.5 quart) baking dish and pour the pecans on top.
• Bake for 20 minutes until hot and bubbly. Let sit for 10 minutes then serve with crackers.

Expert Tips:

1. Be careful not to burn the pecans while sauteing them. Toss them often.
2. Letting the dip sit for a few minutes after coming out of the oven allows it to firm up.
3. Add some sliced jalapenos or 1-2 teaspoons of Tabasco sauce for some heat if desired. 

Nutrition

Serving: 0.25cup | Calories: 310kcal | Carbohydrates: 5g | Protein: 8g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 70mg | Sodium: 411mg | Potassium: 207mg | Fiber: 1g | Sugar: 4g | Vitamin A: 835IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

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