I first discovered this recipe about twenty years ago. I was at a work Christmas party at my boss’s house. This was one of the appetizers she had out.
I never knew until that moment that you could use chipped beef in anything other than gravy over rice or toast. That was how we always had it growing up. It was an inexpensive dish that was easy for even my cooking challenged mother to make.
This dip was a pleasant surprise. I absolutely loved it.
Years later I introduced it to my husband. He really does not like chipped beef, so he didn’t even want to try it. Now I make this dip all the time on Sundays during football season.
I was thrilled to find the recipe in my Estate Sale Box!
One thing that the recipe does not call for, but I feel it super important for you to do - wash the beef before you cut it.
Since chipped beef is salt cured there is a lot of salt on the meat itself. I rub the slices together under running water. This is a very quick process, you don’t have to scrub them a lot. This does take away some of the saltiness.
The base of the dip is very creamy and not too thick. If you had a very thick cracker you could probably scoop it.
The chipped beef mixes throughout the dip so every bite has a little in it.
The best part is the butter sautéed pecans on top! It gives the dip a lovely, buttery crunch.
I highly recommend you try this dip soon! You won’t regret it!
Hot Virginia Dip
16 Ounces Cream Cheese
4 Tablespoons Milk
5 Ounces Dried Chipped Beef, Cut Up
1 Teaspoon Garlic Salt
1 Cup Sour Cream
4 Teaspoons Minced Red Onion
1 Cup Chopped Pecans
2 Tablespoons Butter
Sauté pecans in butter. Soften cream cheese. Add all ingredients, except pecans, together and place in a casserole dish. Sprinkle pecans on top. Bake in a 350 degree oven for 20 minutes.
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