Amazing Chipped Beef Dip Recipes

Steps:

• Slice the top of the bread off.
• Using a knife cut out the inside (being careful not to cut all the way through the bread). Cut the hollowed out bread and the cut off top into bite sized squares.
• Put in a sealed container.
• Mix the rest of the ingredients together and put in the bread "bowl" on a platter.
• Arrange the bread squares around the bowl.
• I always buy extra bread for dipping.
• Don't forget to eat the bowl too.
• All of this can be made days ahead and the dip actually is BETTER after several days.
• Let me know how you liked it.

Steps:

• For the prime rib rub: Preheat oven to 450 degrees F.
• Mix the garlic, salt, pepper, granulated onion, thyme and rosemary together in a small bowl. Pour the Irish stout and 2 cups water into a large metal roasting pan fitted with a rack inside. Rub seasoning mix all over prime rib and place in the roasting pan fat-side up. Roast, uncovered, 30 minutes. Reduce oven temperature to 325 degrees F. Cover roast with tin foil and roast until a meat thermometer inserted into the thickest part registers 145 degrees F for medium-rare, about 2 hours. Transfer to a cutting board, wrap in foil and let rest for 20 minutes before slicing. Save drippings in pan to make au jus.
• For the horseradish aioli: Place yolks, garlic, horseradish, lemon juice, Dijon and salt into a food processor. Process until smooth, then drizzle in olive oil until it reaches desired consistency.
• To make au jus, pour pan drippings into a small saucepan. Add black pepper and minced garlic to taste. Add water if more au jus is desired than what was left from roasting the meat. Bring to a simmer on stovetop, and simmer a few minutes.
• To make the sandwich: Soak a 1/3-pound slice prime rib in au jus briefly, then saute in a pan to warm, and top with two slices of white Cheddar. Served on a demi-baguette with 2 ounces of horseradish aioli, along with a side of au jus for dipping. Repeat with 5 more slices.

Steps:

• Mix softened cream cheese, snipped chipped beef, garlic salt, milk, onions, black pepper and horseradish.
• Fold in sour cream.
• Pour into a lightly sprayed one quart casserole dish; sprinkle chopped pecans on top.
• Bake for 20 minutes at 350 degrees.
• Serve warm with your choice of crackers.

Steps:

• In a large saucepan, heat milk and cream cheese over medium heat; stir until smooth. Stir in beef, onions and mustard; heat through. Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread cubes.

Steps:

• Rinse dried beef in warm water, pat dry with paper towels, and slice into smaller pieces.
• Mix beef, green onions, cream cheese, sour cream, and ranch dressing mix in a bowl.
• Cover bowl with plastic wrap and refrigerate 8 hours to overnight.