Sour Dough Beef Dip

This is the kind of appetizer that disappears at parties before anything else gets touched. A hollowed-out sourdough bread round becomes both the serving bowl and the dipper, filled with a hot, creamy chipped beef mixture that bakes inside until everything is warm and melted together.

Cream cheese and sour cream form the rich, tangy base, while chopped chipped beef adds salty, savory bites throughout. Green onions and a dash of Worcestershire give it just enough sharpness to keep the richness in check. The whole thing gets wrapped in foil and baked, which heats the dip from the outside in while the bread softens slightly and picks up all those flavors.

Tear the soft bread from the inside of the loaf into chunks for dipping. When that runs out, start pulling pieces off the bowl itself.

Kitchen Tips

• Hollow out the bread carefully. Leave at least a half-inch wall so it doesn’t collapse or leak during baking.
• Let the cream cheese soften fully at room temperature before mixing. Cold cream cheese leaves lumps that won’t melt out evenly.
• Rinse the chipped beef in warm water if it’s very salty. Some brands are saltier than others.
• Toast extra bread cubes or have crackers ready. The dip usually outlasts the bread bowl.

Variations

• Stir in a handful of shredded Swiss or cheddar cheese for extra meltiness.
• Add a spoonful of prepared horseradish for a sharp kick.
• Swap the sourdough for a pumpernickel bread bowl for a darker, more complex bread flavor.