Pokey's Beef Dip or Appetizer

This retro beef dip has been showing up at parties since the 1970s, and for good reason. Cream cheese and sour cream make it rich and spreadable, snipped dried beef adds salty, chewy bites throughout, and horseradish brings a sharp heat that keeps you reaching for another cracker.

Blending the cream cheese with milk first is the move that makes the texture smooth instead of lumpy. Softened cream cheese on its own can still leave dense pockets in the dip, but a splash of milk thins it just enough to blend evenly with the sour cream.

A quick 10-minute bake warms everything through and melts the flavors together. The chopped nuts on top toast lightly in the oven and add a welcome crunch against the creamy base.

Chef Tips

• Snip the dried beef into small pieces with kitchen scissors. Tearing it by hand leaves uneven shreds, and some pieces end up too large.
• Let the cream cheese soften fully at room temperature before blending. Cold cream cheese doesn’t incorporate smoothly and leaves lumps.
• Serve warm from the oven with sturdy crackers, breadsticks, or celery sticks that can scoop without snapping.

Variations

• Add a layer of shredded cheddar on top with the nuts before baking for a cheesier, more golden crust.
• Stir in a diced jalapeño for a spicy version that pairs well with tortilla chips.
• Swap dried beef for finely chopped smoked salmon and add a squeeze of lemon for a seafood twist.