Mississippi Pot Roast Dip Recipe
No-cook dip with all the Mississippi pot roast flavors. Mix everything together, chill, and serve with chips!
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Servings: 10
Ingredients
- 16 ounces sour cream
- ½ cup mayonnaise
- 1 ounce French onion soup mix
- 1 ounce Ranch seasoning
- 1 cup pepperonicini peppers chopped fine
- 3 tablespoons pepperoncini pepper juice
- Chips for serving
Instructions
- In a large bowl, combine the sour cream, mayo, soup mix, ranch seasoning, the brine, and ½ cup of the chopped peppers. Stir until evenly mixed.
- Store in the fridge for 30 minutes to let the flavors all mix together.
- When ready to serve, give it a good stir, top with remaining chopped peppers.
- Serve with chips or veggies.
Notes
- Chop the pepperoncini peppers very fine so they distribute evenly throughout the dip. Don't forget to remove the seeds.
- Reserve half the chopped peppers for topping. They make a pretty garnish.
- Let the dip chill for at least 30 minutes. The dry seasonings need time to dissolve completely.
- Stir well before serving. The seasonings can settle to the bottom during chilling.
- Use the pepper brine from the jar. This is the secret ingredient that makes it taste like Mississippi pot roast.
- Make it 1-2 days ahead for the best flavor!
- Top with shredded pot roast if you have leftovers. This turns appetizer dip into a heartier snack.
- Use full-fat sour cream for the creamiest texture. Light versions work but aren't as rich.
- Let it sit at room temperature for 10 minutes before serving if it's very cold.
Nutrition
Serving: 1 | Calories: 187kcal | Carbohydrates: 7g | Protein: 2g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 594mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 332IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 0.1mg
