Description
Mississippi Pot Roast Dip is a creamy, tangy, and savory dip inspired by the classic slow-cooked Mississippi pot roast. Made with sour cream, mayonnaise, ranch and au jus seasoning, and chopped pepperoncini, it’s perfect for dipping potato chips or fresh vegetables.
Ingredients
Scale
- 1 container (16 ounces) sour cream
- 1/2 cup (116 g) mayonnaise
- 1 packet (1 ounce) dry au jus mix (about 2 1/2 tablespoons)
- 1 packet (1 ounce) dry ranch seasoning mix (about 3 tablespoons)
- 1/2 cup (63 g) pepperoncini, drained and chopped, plus more for garnish
- 1 tablespoon pepperoncini brine (liquid from the jar)
- Potato chips, for serving
Instructions
- In a medium mixing bowl, combine sour cream, mayonnaise, dry au jus mix, and dry ranch seasoning mix.
- Stir in chopped pepperoncini and 1 tablespoon of pepperoncini brine until well combined.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, stir the dip again and garnish with additional chopped pepperoncini.
- Serve chilled with potato chips or your choice of dippers.
Notes
- For extra flavor, let the dip sit overnight in the refrigerator.
- Adjust the amount of pepperoncini and brine based on desired spiciness.
- This dip can also be served with crackers, pretzels, or fresh vegetable sticks.
- Keep refrigerated and consume within 3–4 days.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 1g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg
Keywords: Mississippi pot roast dip, creamy dip, ranch dip, party appetizer, pepperoncini dip