For me this checks all the boxes for a hot party dip. It’s
relatively cheap, and easy to make, but maybe more importantly, it’s great hot,
warm, or room temp. It’s also incredibly versatile, and I can think of about
two-dozen things off the top of my head that would be great in this.
Like I said in the video, you don’t have to present this as
a baked dip. You can just leave it on the stove, on low, for guests to dip
into. People are always hanging out in that area anyway. Otherwise, you can
broil it in any oven-safe casserole dish, or do it in a sauce pan like I did,
which can also be kept on low heat after browning the cheese. No matter how you
serve it, I hope you give this great, and sloppy dip a try soon. Enjoy!
Makes 12 portions of Sloppy Dip:
2 pound extra lean ground beef
1 onion, diced
2 diced green bell pepper (1 cup)
4 cloves garlic, minced
2 teaspoons kosher salt, or to taste
1 teaspoon ground black pepper
3 tablespoons all-purpose flour
2 tablespoons brown sugar
cayenne to taste
1 cup ketchup
2 cups chicken broth or water
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup shredded cheddar cheese, divided
21 comments:
Heya Chef John,
Would this be a total abomination using turkey instead of beef?
Try to imagine how good this looks (and sounds) to someone suffering through a Canadian prairie winter.
I don't see bacon....Anywhere!! Sniff! :'(
Hello chef
Would moose meat be to lean for this recipe?
We have a recipe for you...
CrockPot/Slow Cooker...
2 blocks Cream Cheese.
2 small cans (8 ouces each I think) Rotel (the lightly spicy tomato salsa looking stuff) or equivalent fresh ingredients or salsa.
1 pound sausage finely crumbled; "breakfast" sausage, that loose sausage that comes in the thick plastic tubes and looks like hamburger meat is excellent, Chorizo, or other spicy to spicy-ish sausages work well here.
===============================
- you CAN spice with a touch of salt and/or Lawry's Season Salt or equivalent powdered spice mix with SALT TO TASTE
Add Cream Cheese and Rotel to slow cooker on high, get it warm enough to melt the Cream Cheese so you can stir it and the Rotel together. While it is melting and heating, take your sausage and chop it into small bits as you brown and carmelize it in a big skillet. It should look a little like ground beef and the majority of the chunks of sausage should be roughly the size of 1-2 dice or a little larger for a good meaty consistency.
My Wife and I sometimes will add 2 pounds of sausage to give it an even meatier texture and to make it heartier... I personally like it better with the 2 pounds sausage.
When I brown and carmelize the sausage I will usually take a cold 12 inch skillet, (we have a really nice set of stainless steel ones we maintain well) and put a tiny amount of oil in the bottom, just enough to keep the sausage from sticking until the fat in the sausage renders out, and then I let the pan gently heat up (which self greases the pan thereafter as the fat renders out of the chopped up sausage) and then I basically fry the crumbled sausage in the sausage fat until the water cooks out of the meat and it starts to carmelize and brown. Then I make sure to adjust my heat as needed, sometimes even lifting the pan off the heat for a few seconds if need be to properly regulate my cooking temperature if it gets too hot... and I scrape the carmelized goodies off the bottom with a good strong spatula and keep it moving so it sticks less. Then let it sit on the heat for about 30 seconds and stir and scrape the carmelized goodness off the bottom and regulate my heat again.
Keep this up until the sausageis nicely browned and carmelized and all that lovely goo sticking to the bottom is a lovely brown color, then pull it from the heat and use the little bit of grease that is naturally in the sausage and a good strong metal spatula (Calphalon makes a REALLY good steel spatula by the way, got ours on sale for dirt cheap, they make really good pans too) to scrape all that tastiness into the slow cooker with the now hot Rotel and Cream Cheese...
... and leave it on high WITH THE LID ON, stirring occasionally (roughly every 30-45 minutes or so) for roughly 1-3 hours or until the top starts to crust. It will look like it is drying out and getting to be a bit crusty looking. You will, at this point, know that it is ALMOST done cooking. Leave it on high with the lid off for a while longer, stirring a bit more often now, roughly every 15-30 minutes, until it is a nice thick meaty consistency... it should have a good thick sticky texture but still be able to be readily scooped with your favorite chip or toasted bread or cracker.
Make some parmasean toasted toastinis or... amazingly enough... pull out some lasagna noodles and steam them until they are floppy and serve it like a really thick spaghetti... and go to town on it.
I cannot stress by the way... the Lawry's... is SALT AND SPICE TO TASTE... you can over salt this stuff VEEEEEEERY quickly.
Eeeeeen-joy. :-)
This looks incredible! I'm going to serve it in the slow cooker and plug it in out in the general party area. I hate it when folks congregate in my kitchen.
P.S. Your N. Cal viewers might be the only ones who get that Mendocino aside, but ;P Love you so much, Chef John!
hello ChefJohn, greetings from France, i enjoy your happiness, culinary skills, and i'm proud to say i get entousiastics returns from the people who share the recipe i cook according to your indications. Pardon my english, and please receive my love :)
Could I make this a day ahead and do the cheese browning step day of?
Thanks!
"The Matt Ryan of your Cayenne"! You outdid yourself with that one, Chef John! I laughed out loud. Enjoy your Super Bowl.
Hello Chef John,
First off amazing video, definitely planning on making the recipe. Only one question. Is it possible to use no meet at all?
Thank you so much Chef
For me, this recipe screamed for some cumin. Added maybe a little more than half a teaspoon and it gave it a nice kick. I might be biased though as cumin is my absolute favorite spice. Delish!!!
Made it for supper instead, and loved, loved, loved it! Thanks. You are awesome.
Chef John could you please make a good wishes version of Cane's Sauce. A fast food chicken chain, Raising Cane's has a specialty sauce they serve with their chicken and it is delicious I could eat it on anything. I've tried making my own version and I wasn't satisfied. If you've never had it I recommend it, and surely make a version of your own please!
Hi Chef John,
Just curious... what size is the sauce pan you are using? 3qt? 3 1/2qt?
Q: what can I use instead of flour? I'm hosting and some of my guests are gluten free! Thank you.
In general Arrowroot can be used as a thickening substitute for flour especially for those that are gluten sensitive.
My mind'e eye sees this served over a split baked potato....
bjr
Any reason you didn't type out the instructions? Having to sit through a video recipe is tedious and awful.
Hello, I was wondering what kind of bread do you use?
Made a few other Chef John recipes and have added them to my personal collection. This is the first one that was a bummer for me. I found the dip too sweet and too salty. Maybe it was the cheap ketchup (Heinz?) on top of the brown sugar that made it too cloying? Won't be making it again.
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