Cream Chipped Beef Dip (S.O.S Dip)
It is on Veteran’s Day that I write this blog entry, and I couldn’t think of a better recipe to write about today. This dip is based on the good ol’ Creamed Chip Beef breakfast favorite (i.e. SOS “Sh*t on a Shingle”) that’s origins date back to the World War II, perhaps due to the ease with which one can make it cheaply in large quantities and the unlikely spoilage of dried beef. As I conducted my research for this food to find out what city it may have come from or where it’s most popular, all ties pointed to the US Military, but no specific US region. If you’ve never had Cream Chipped Beef, I suggest you find a good diner near you and try it (De-lish!)
And so, in honor of all men & woman who have served our country, we dedicate this dip to you
(Hence also why it’s for the Patriots)
The Starting Line-up
- 1 package of sliced dried beef, diced
- 1 package/block of Philadephia cream cheese*
- 1 cup Heluva Good French Onion Sour Cream Dip or Sour Cream*
- ½ an Onion, diced*
- Pepper grinder (or black pepper if you don’t have a grinder)
- Wheat thins or baguette sliced thin
The Coaching Staff
- Glass pie plate (as shown above)
- Cutting board
- Knife (for slicing chipped beef & onions)
1. Begin by preheating your oven to 350 degrees.
2. Place the block of cream cheese in your glass pie plate to soften as you prepare your other ingredients. (You may have to nuke it in the microwave for 30 seconds to soften.
3. Dice your ½ onion. Set aside.
4. Dice sliced dried beef. Set side.
5. Combine onion, dried beef, sour cream (or dip) with cream cheese in glass pie plate and spread out so it covers the entire plate. (You may also sprinkle in black pepper to your mix as well- this is optional.)
6. Smooth out dip so that the top is flat.
7. Cook in the oven for 12-15 minutes or until the edges begin to brown.
8. Allow 3-5 minutes to cool.
9. Sprinkle top with black pepper.
10. Serve with your favorite crackers and enjoy! 😀
- If you like it extra creamy, I suggest using 1.5 blocks of cream cheese, but it’s whatever you prefer, friends
- You can substitute 1 cup onion dip for sour cream as well. I have made it both ways, but the dip gives it more flavor (like a secret ingredient!). Feel free to sub with another sour cream dip of your choosing. I would not suggest using the Lipton mix (too much onion taste). Also, we use low fat, but feel free to use regular or fat free, whatever you like!
- Type of onion is up to you. Personally, we love a sweet onion (nice sweet/savory mix), but if your guests aren’t huge fans of onion and you want to sneak it in for flavor, I’d go with a regular cooking onion.
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Peace, Love, & Football,