Description
This creamy Mississippi Pot Roast Dip is packed with shredded beef, zesty ranch, and tangy pepperoncini for the ultimate party appetizer. Perfect for game day or cozy nights, it’s an easy and flavorful dip made with simple ingredients. Serve it warm with chips or bread!
Ingredients
2 cups shredded pot roast
8 oz cream cheese, softened
1 cup sour cream
1 packet ranch seasoning mix
1 packet au jus mix
1 ½ cups shredded cheddar cheese, divided
½ cup sliced pepperoncini peppers
½ teaspoon garlic powder
Instructions
1. Let cream cheese sit at room temperature for about 15 minutes to soften.
2. In a medium mixing bowl, beat together cream cheese and sour cream until smooth.
3. Add ranch seasoning, au jus mix, and garlic powder. Stir until evenly mixed.
4. Fold in shredded pot roast until well combined.
5. Stir in half of the shredded cheddar cheese.
6. Transfer mixture to a greased baking dish or oven-safe skillet.
7. Sprinkle the remaining cheddar cheese on top.
8. Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.
9. Garnish with sliced pepperoncini and paprika if desired.
10. Serve hot with kettle chips, crostini, or veggies.
Notes
Letting the cream cheese soften ensures a smoother, easier-to-mix base.
Don’t skip the au jus—it deepens the beefy flavor.
For more kick, stir in jalapeños or a dash of cayenne before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 290
- Sugar: 2g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 65mg