Sourdough Beef Dip Food
BEST BEEF DIP EVER
Wow...A favorite with all my family and friends. I refuse to give any of them the recipe because it is so easy. I love it when they keep asking for it! I often throw all the ingredients into slow cooker and head to work. We all eat when ever we get in the door. The au jus is great! Add beef to lightly toasted buns, and dip away in the au jus.
Provided by Lori Anderson
Categories 100+ Everyday Cooking Recipes
Time 6h10m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 2.5 g, Cholesterol 82.5 mg, Fat 20.4 g, Fiber 0.4 g, Protein 22.8 g, SaturatedFat 8.1 g, Sodium 1498.4 mg, Sugar 0.4 g
WHAT TO SERVE WITH SOURDOUGH BREAD? 8 BEST SIDE DISHES
Steps:
- Choose your favorite recipe from the list of options.
- Organize all required ingredients and prepare a delicious meal in 30 minutes or less!
STUFFED SOURDOUGH LOAF
This loaf stuffed with four cheeses and artichoke hearts will be popular at any party!
Provided by Rebecca Swift
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- Cut the sourdough loaf in half and scoop out the bread.
- In a medium saucepan over medium heat, melt the butter and mix together the scooped out bread pieces and garlic. Slowly cook and stir 10 minutes, or until the bread is browned. Transfer to a large bowl.
- In the bowl with the bread mixture, mix the Monterey Jack cheese, cream cheese, Parmesan cheese and artichoke hearts. Spoon the mixture into the hollowed bread shell. Top with Cheddar cheese.
- Broil 5 minutes, or until the bread is lightly brown and the cheeses are melted. Remove from oven and sprinkle with green onions. Slice and serve.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 14.1 g, Cholesterol 45.1 mg, Fat 15.7 g, Fiber 1.4 g, Protein 11 g, SaturatedFat 9.8 g, Sodium 502 mg, Sugar 0.7 g
SHEPHERD'S DIP
This is a robust and delicious hot beef and cheese dip made with cream cheese, dried beef, and green onions all mixed together and stuffed into a round sourdough loaf or Shepard's loaf for a beautiful presentation. Serve with toasted bread round or crackers.
Provided by jewelz4jesus
Categories Savory
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Clean green onions thoroughly and trim ends.
- Put in food processors and finely chop.(about 3-4 pulses until minced--don't liquify them!).
- Slice dried beef in large strips and add to food processor and mince.
- Add cream cheese, worcestershire, and garlic to food processor.
- Blend thoroughly in food processor until smooth.
- Take Shepard's loaf and cut a circle on the top large enough to make a lid that covers aprox. 2/3 of the top and remove(don't discard).
- Hollow out bread to make a bowl for the dip, careful not to hollow out to much and punch a hole through the bread round--(save the soft bread bits for dipping later!).
- Fill bread with beef and cheese mixture and place bread lid on top to seal.
- Wrap in foil and bake at 350 for 45-60min.
- Cheese dip should be hot and smooth.
- Serve on a tray with lid removed to the side tilted on round with butter crackers, soft bread bits and bread rounds.
Nutrition Facts : Calories 219.2, Fat 20, SaturatedFat 12.5, Cholesterol 69.4, Sodium 438.4, Carbohydrate 3.6, Fiber 0.4, Sugar 0.9, Protein 7.4
SOURDOUGH-BEEF DIP
There are other beef dip recipes here, but this one is different. It's great for holiday gatherings and parties.
Provided by keen5
Categories Lunch/Snacks
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix well all ingredients except bread.
- Slice top off bread round and hollow out carefully, making sure there are no weak places in bread shell.
- Fill bread shell with chipped beef mixture and put top back on the shell.
- Wrap shell in foil and bake at 300 degrees for 1 1/2 hours.
- Use soft bread from the interior of the loaf to dip in hot mixture.
Nutrition Facts : Calories 297.8, Fat 12.7, SaturatedFat 7.2, Cholesterol 36.7, Sodium 720.1, Carbohydrate 35, Fiber 2, Sugar 0.5, Protein 10.7
SOURDOUGH BREAD DIP
I got this recipe someone had submitted in a Christmas magazine. It tastes fantastic and it's a dip that you can make the night before put in the fridge and just pop in the oven when needed. You can adjust the bacon to your taste.
Provided by Valerie in Australia
Categories Lunch/Snacks
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F (180c).
- Cut off the top of bread and save it for the lid.
- dig out pieces bread and save for dipping.
- Cook the bacon till crispy and put aside.
- Mix sour cream and cream cheese till soft.
- Add rest of ingredients.
- Place mixture in hollowed out bread.
- replace lid.
- Wrap in foil with shiny side inches.
- Bake for 1 1/2 hours till dip is warm inside.
- Have bread for dipping and whatever vegetables.
STUFFED SOURDOUGH SANDWICHES
"These delicious stuffed sandwiches are easy to put together," assures Shannon Hansen from Oxnard, California. "Some can be baked as soon as they're assembled, while the rest can be frozen for a quick dinner later. Sometimes I use cubed sharp cheddar cheese instead of shredded cheese in these sandwiches."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, chilies, mushrooms, chili powder, olives and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Add cheese; cook and stir until melted. , Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill each roll with about 1/2 cup meat mixture. Replace bread tops. , Individually wrap four sandwiches tightly in foil; freeze for up to 3 months. Place remaining sandwiches on a baking sheet. Bake at 350° for 10-15 minutes or until heated through. , To use frozen sandwiches: Thaw in the refrigerator overnight. Place foil-wrapped sandwiches on baking sheets. Bake at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 336 calories, Fat 14g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 811mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein.
CHIPPED BEEF DIP WITH DILL
Sour Cream, Cream Cheese, Dried Beef and seasonings
Provided by Stacy Roman
Categories Appetizer
Time 1h5m
Number Of Ingredients 9
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
SOURDOUGH CHIPPED BEEF DIP
I don't remember where I got this recipe, but it has always been a hit when I've served it. I've also made this with all low-fat ingredients and it's been very good as well.
Provided by lazyme
Categories Meat
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix the ingredients well except bread.
- Slice top off bread round and hollow out, carefully, making sure there are no weak places in bread shell.
- Cube the bread removed and set aside.
- Fill bread shell with chipped beef mixture and put top back on.
- Wrap in foil and bake at 350ºF for 1 1/2 hours.
- Use soft bread from interior of the loaf to dip into hot mixture.
- The bread can be toasted or use crackers to dip up mixture.
Nutrition Facts : Calories 122.5, Fat 10.8, SaturatedFat 6.7, Cholesterol 36.7, Sodium 330.4, Carbohydrate 1.8, Fiber 0.1, Sugar 0.4, Protein 5
LEFTOVER FRENCH DIP SANDWICHES
I love roast beef but since I primarily cook for just myself anymore, I like to morph the leftovers into different types of meals. This is one of my favorite ways to use leftover roast and most times I freeze the extra servings for a quick and easy dinner.
Provided by Vicki Butts (lazyme)
Categories Sandwiches
Time 30m
Number Of Ingredients 12
Steps:
- 1. Melt butter over medium heat and saute onions with sugar and salt and pepper to taste. Cook onions until soft, about 5 minutes. Add sherry, increase heat and cook 2 to 3 minutes more. Set aside.
- 2. Make packaged au jus gravy according to package directions.
- 3. Heat olive oil over medium heat and saute garlic for about 30 seconds. Set aside.
- 4. Slice baguette into sandwich-size slices.
- 5. Brush bread halves with the reserved garlic oil and broil until toasted.
- 6. Layer sandwiches: baguette bottom, roast beef dipped in au jus, onions, slices of cheese and baguette top.
- 7. Serve remaining au jus on the side for dipping.
- 8. Add a big salad for a quick, delicious dinner.
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SOURDOUGH BREAD | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 1Total Time 50 minsCategory Family Store Cupboard RecipesPublished 2020-05-18
- The night before you want to bake, make the levain starter. Pour 50ml of tepid water into a large mixing bowl. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined.
- Leave, covered, in a warm place for at least 8 hours – it’s ready when lots of bubbles appear on the surface and the dough has a milky-sweet aroma.
- The next day, to make the final dough, pour 325ml of tepid water into a large mixing bowl and add 100g of the levain, which should float (the remaining levain can be fed and used as a new sourdough starter, or gifted to a friend).
- Now add the salt and 25ml of tepid water, scrunching them into the dough until fully combined. Set aside, covered, in a warm place for 30 minutes.
- Wet your hand slightly and give the dough four folds in the bowl, one at each ‘corner’. This is one turn. Repeat this process another three times at 30-minute intervals, turning the dough four times in total across 2 hours.
- To shape the loaf, tip the dough onto a clean surface and gently dust the top with a handful of semolina flour. Roughly shape into a round, being careful to keep as much air in the dough as possible.
- Dust a basket or cane banneton with semolina flour (or you can simply use a medium bowl lined with a clean, floured tea towel). Lightly flour the dough again and flip it over, so the flour side is on the worktop.
- Cover the dough with a shower cap (or oiled cling film) and allow to rest for 1 to 2 hours, or until increased in size by a quarter and looking bubbly.
- Place a heavy lidded casserole pot on the bottom shelf of the oven, then preheat to full whack (240ºC/464ºF/gas 9).
- Bring your loaf out of the fridge and scatter semolina over the top. Working carefully, remove the hot pot from the oven, take off the lid and gently tip your dough out into the pot, so now the pattern should be the right way up.
SOURDOUGH PRETZELS WITH MUSTARD DIP - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
5/5 (1)Total Time 1 hr 35 minsCategory Breads, SnacksCalories 232 per serving
- In a large bowl, mix together sourdough starter, water, flour, milk powder, malt powder, butter, yeast, and salt. Knead by hand or mixer until dough is smooth, but slightly sticky. Cover and allow to rise for 45-60 minutes. Toward the end of the rising time, preheat "convection" oven to 425 degrees.
- Turn the dough out onto a lightly greased work surface. Fold to gently deflate, then divide into 12 pieces. Roll each into an 18" rope. Shape each rope into a pretzel, pinching the ends into the dough to seal.
- Add water to a large pot. Dissolve the malt powder and baking soda into the water and bring to a boil. Place 3 pretzels into the water a time and boil for 60 seconds, turning after 30 seconds. Remove with a slotted spoon and place on a baking sheet, covered with parchment paper. Sprinkle with sea salt. Repeat process until all of the pretzels have been boiled.
- Bake 15-17 minutes until pretzels are golden brown. Remove and place on wire racks. Makes 12 pretzels. Serve with Mustard Dip.
14 BEST SOURDOUGH RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Basic Sourdough Starter. Sometimes called "friendship bread" because the starter grows so much that you can share it with your friends, sourdough starter is easier than you might think.
- Rye Sourdough Bread. Using rye flour instead of regular all-purpose flour gives this hearty loaf a denser texture and nuttier flavor. It requires a sourdough starter, so it does take some time, but the result will be well worth it.
- Russian Dark Rye Sourdough. Make this dark rye sourdough from Russia to accompany a rich soup, as a grilled cheese, or a base for pickled herring or other spreads.
- Sourdough Beer Bread. Just four ingredients stand between you and this yeasty, hop-scented bread. Beer and sourdough just make sense together, because yeast and hops are a match made in heaven.
- Sourdough Pancakes. Let's think beyond bread—these sourdough pancakes might just become your favorite go-to sourdough recipe. They offer just the right mix of sweetness and tang, all with a tender, chewy bite.
- German Dinkelbrot Spelt Sourdough Bread. Don't get intimidated by the multiple steps in this dinkelbrot, or spelt, rye, and sourdough bread recipe. It comes out nutty and light with a unique, hearty texture from spelt flour, an ancient grain that some say digests easier than wheat.
- Rye Pumpernickel Bread. Pumpernickel bread hails from the Northwest of Germany, where it originally came from rye berries and flour soaked and simmered then baked for 24 hours.
- Whole Wheat Sourdough. Traditionally, this country bread or landbrot was made in a communal oven and loaves were big enough to last at least a week, or until the next baking day.
- Potato Flake Sourdough. This variation of a Friendship bread sourdough starter uses potato flakes as part of the base. It can go on pretty much indefinitely, as long as you remember to feed it regularly.
- Basic Sourdough Loaf. You've birthed and nurtured your starter. You've watched it bubbling away and started smelling that delicious, funky yeast. Now what?
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