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Today you will be making a spicy dip that includes four jalapeños. That's right! FOUR jalapeños.
Only four ingredients are required for this easy dip recipe. You simply chop and combine. I recommend refrigerating the dip for about an hour so the ingredients can get friendly. But it's not necessary.
This creamy concoction can be paired with buttery crackers, added to a meaty hamburger, or topped on a juicy hot dog.
- 2.25oz jar of dried beef
- 12oz jar of baby dill pickles, drained well
- four small jalapeños, stems removed
- 8oz cream cheese, softened to room temperature
I’ve gotten questions about what dried beef is and where it can be found. Another name for dried beef is chipped beef. It is beef that has been salted, pressed, and sliced thin. In my part of the world, it is sold in small glass jars that can be found near the canned tuna. I’ve only seen one size jar of dried beef: 2.25 ounces.
The spicy part of this dip comes from the jalapeño seeds. If you want maximum spicy flavor, just de-stem the jalapeños and pulse them in the food processor.
If you would like a milder spicy flavor, it will be worth your time to remove the seeds from two or three of the jalapeños. On a cutting board cut the jalapeño in half horizontally. Using a small spoon, scoop out the seeds from the insides of each half of the jalapeños into a waste bin.
If you are looking for this dip to have the jalapeño flavor without the spice, remove all the seeds from all four of the jalapeños. While removing the seeds please be sure to immediately rinse off or wash your cutting board, knife, and spoon as soon as possible.
Don’t forget to wash your hands after you handle the jalapeños!
Jalapeño juice is no joke people! If you aren’t careful about keeping this spicy juice contained you can easily get it on your hands. Your hands touch everything so then your entire house is contaminated with spice then you get it in your eyes and up your nose. It’s not fun.
- In a food processor or blender coarsely chop the beef. Add the pickles and jalapeños and chop.
- Add all the ingredients to a bowl and stir until thoroughly combined. Serve and enjoy!
For Maximum Flavor
Your first step is to place the cream cheese in a large bowl and allow it to come to room temperature. You want the cream cheese at room temperature because it will be SO MUCH EASIER to stir.
Your second step is to thoroughly drain the baby dill pickles. Adding pickle juice to this dip gives the recipe a bad funky flavor that will not be friendly on your taste buds.
(Baby dill pickles are your best friends in this dip recipe. They seem to have less pickle juice in the actual pickle.)
Your third step is to chop the dried beef. Just pulse it in your food processor until it looks like large sand. Then, add the chopped beef to the bowl with the cream cheese.
Your fourth step is to chop the dill pickles and fresh jalapeños. Pulse those two ingredients in the food processor. Then, add them to the bowl with the dried beef and cream cheese.
Your last step is to stir the cream cheese, chopped beef, pickles, and jalapeños together in the bowl until thoroughly combined.
An optional step is to refrigerate your new spicy jalapeño pickle dip for at least an hour. This allows each ingredient's special flavors to compliment all the other ingredient's. I imagine it's a pretty fun place to be.
Now, all that is left to do is to serve this easy dip on the next game day, work potluck, family barbecue, or a friend’s pool party.