Dts Beef Dip Food

BEEF DIP

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.

BEEF DIP

Steps:

• Place roast in slow cooker.
• Add water, soy sauce,rosemary, thyme, garlic powder, bay leaf, peppercorns.
• Cover and cook for 5-6 hours on high or until beef is tender.
• Remove meat from broth, shred with forks and keep warm.
• Strain broth. Pour broth into cups for dipping. Serve beef on rolls.

DT'S BEEF DIP

Steps:

• In a medium bowl, beat cream cheese until smooth. Stir in onion and beef. Beat in milk, a little at a time, until dip is the consistency of a thick pea soup. Stir in seasoning. Refrigerate 8 hours or overnight before serving.

BEST BEEF DIP EVER

Steps:

• Place roast in slow cooker. Season with garlic and rosemary and add bay leaves. Pour in soy sauce and water. Cook on Low setting for 6 to 10 hours. Unlike most roasts, the longer it cooks, the better.

ROAST BEEF DIP SANDWICH WITH HERBED GARLIC AU JUS

Steps:

• To make the Garlic Au Jus: In medium sauce pan, heat oil over medium heat. Then add onions, garlic and dry herbs, and cook, stirring ofte, about 1 minute. Do no let garlic brown.
• Then add red wine, soy sauce and Worcestershire sauce. Increase heat, bring to simer and let liquid reduce by half. Add beef broth and simmer for 5 minutes. (If using homemade stock, you may need to season with salt and pepper.).
• You can make the recipe to this point up to 3 days in advance and keep, covered, in refrigerator.
• To make and serve sandwiches: Reheat au jus. Split bagueette pieces and spread each side evenly with Boursin cheese. Divide roast beef among sandwiches. Close sandwiches, place on baking sheet and bake at 450 degrees for about 3 minutes or until just warmed. Serve with small cups hot au jus for dipping.

QUESO FUNDIDO

Steps:

• Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses., Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.

CHIPPED BEEF DIP WITH DILL

Steps:

• In a medium mixing bowl, beat sour cream and softened cream cheese until smooth
• Mix in all other ingredients except green onions and bread
• Chill for a minimum of 1 hour - garnish with green onions and serve with favorite bread

BREAD BOWL CORNED BEEF DIP

Steps:

• Shred or mince Corned Beef.
• In a bowl place mayo and sour cream.
• Add spice and corned beef.
• Stir all ingredients together.
• Hollow out round rye bread, set aside insides.
• After the dip is blended together put into bread bowl.
• Chunk the extra bread into double bite size pieces.
• Also good with Trisket crackers.
• Enjoy.

CREAMY HOT BEEF DIP

Steps:

• Combine first eight ingredients in a 1 quart baking dish.
• Bake at 375 degrees, uncovered, for 30 minutes or until hot and bubbly.
• Serve with veggies and/or crackers.

NACHO BEEF DIP

Steps:

• Heat nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Add cheese dip and salsa; cook and stir about 3 minutes or until mixture is heated through.
• Pour beef mixture into shallow serving dish. Serve with tortilla chips for dipping. Garnish with toppings, if desired.

SAUERKRAUT CORNED BEEF DIP

Steps:

• Thoroughly mix all ingredients together and refrigerate overnight. Serve with rye or pumpernickel cocktail bread or crackers.

EASY LAYERED TACO DIP WITH GROUND BEEF

Steps:

• Preheat oven to 350 degrees
• Brown ground beef over medium heat and drain excess grease
• Add about ½ cup water, two tablespoons of taco seasoning, and salsa.
• Cook until combined
• IN a separate medium bowl, combine refried beans with sour cream and 1 tablespoon taco seasoning
• Spread refried beans and sour cream mixture in bottom of the baking dish
• Next make a ground beef layer by evenly spreading the ground beef on top of the refried beans
• Top with cheddar cheese and bake for 20 minutes, broiling if necessary
• Remove from oven and top with roma tomatoes and green onion

FIESTA 7 LAYER DIP

Steps:

• 1. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
• 2. Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
• 3. Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.

DT'S BEEF DIP

Steps:

• In a medium bowl, beat cream cheese until smooth. Stir in onion and beef. Beat in milk, a little at a time, until dip is the consistency of a thick pea soup. Stir in seasoning. Refrigerate 8 hours or overnight before serving.

DT'S BEEF DIP

Steps:

• In a medium bowl, beat cream cheese until smooth. Stir in onion and beef. Beat in milk, a little at a time, until dip is the consistency of a thick pea soup. Stir in seasoning. Refrigerate 8 hours or overnight before serving.

DT'S BEEF DIP

Steps:

• In a medium bowl, beat cream cheese until smooth. Stir in onion and beef. Beat in milk, a little at a time, until dip is the consistency of a thick pea soup. Stir in seasoning. Refrigerate 8 hours or overnight before serving.

AMY'S ROAST BEEF FOR FRENCH DIPS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Place roast on a cutting board.
• Rub Worcestershire sauce, garlic, brown sugar, salt and pepper on the entire roast.
• Cover bottom of pan with 1/8 inch of water.
• Place roast on a rack in a roasting pan.
• Bake 15 minutes per pound.

DRIED BEEF DIP

Steps:

• Mix and refrigerate over night.
• Serve with crackers.

ROTEL DIP

Steps:

• Brown ground beef.
• Drain.
• Pour in rotel.
• Stir and let cook down some.
• Cut velveeta into cubes.
• Pour into ground beef.
• Stir until all cheese is melted.