Kelly'S Dip
A creamy, cheesy dip packed with green chiles and dried beef, perfect for sharing at parties or casual gatherings with crusty bread as the vessel.
Ingredients
Instructions
- Cut the top off the bread loaf and scoop out the center, leaving a shell.
- Combine the remaining ingredients and spoon into the bread shell.
- Replace the top of the bread.
- Wrap the bread in foil and bake at 350°F for 45 minutes.
Tips & Substitutions
For a creamier dip, consider adding a bit of mayonnaise or Greek yogurt. If you prefer a spicier kick, try using pepper jack cheese instead of Cheddar. You can also substitute the dried beef with chopped ham or bacon for a different flavor profile. Make sure to use a fresh loaf of bread for the best texture and taste.
Serving Suggestions
This dip is perfect for parties or game day gatherings. Serve it with a side of fresh vegetables, tortilla chips, or crackers for dipping. It pairs beautifully with Tangy Beef Stew or can be enjoyed alongside a light salad for a balanced meal.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the dip in foil and place it in a preheated oven at 350°F for about 20 minutes or until warmed through. You can also microwave individual portions for a quick snack.
Nutrition & Diet Analysis (per serving)
Each serving of Kelly'S Dip contains roughly 1109 calories, with 36g protein, 44g carbohydrates, and 88g fat. It is an excellent source of protein (73% of the Daily Value), calcium (57% of the Daily Value), and vitamin A (57% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 979mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dip ahead of time?
Yes, you can prepare the dip filling and store it in the refrigerator for up to 24 hours before baking. Just scoop the filling into the bread shell right before you're ready to bake for optimal freshness.
What type of bread works best for this recipe?
A round loaf of sourdough or pumpernickel works great as they provide a sturdy shell while adding flavor. However, any unsliced bread loaf will work, so feel free to experiment with your favorite types.
Can I freeze the dip?
It's not recommended to freeze the baked dip as the texture of the bread may become soggy upon thawing. However, you can freeze the filling separately and then bake it fresh when you're ready to enjoy it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).