Beef Jerky Dip with Cream Cheese and Cheddar | CookOS

Beef Jerky Dip

Name: Beef Jerky Dip with Cream Cheese and Cheddar
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 jalapeños, finely chopped; 10 oz peppered beef jerky; 1 cup shredded sharp cheddar cheese; 16 oz sour cream; 16 oz cream cheese, softened; Tortilla chips, for serving; Sourdough bread bowl, for serving

Beef Jerky Dip is a creamy, savory baked appetizer combining chopped peppered beef jerky, jalapeños, cream cheese, and sharp cheddar that delivers bold, spicy flavor in every bite.

🌍American 🏷️Beef jerky dip 🏷️Dip 🏷️Appetizer 🏷️Game-day 🏷️Party-food Creamy

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Total

40 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

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Ingredients

3 jalapeños, finely chopped
10 oz peppered beef jerky
1 cup shredded sharp cheddar cheese
16 oz sour cream
16 oz cream cheese, softened
Tortilla chips, for servingoptional
Sourdough bread bowl, for servingoptional

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Instructions

1
Preheat your oven to 425°F (220°C).
2
Using a food processor, finely chop the jalapeños. For a spicier dip, leave the seeds in. Transfer to a large mixing bowl.
3
In the same food processor, pulse the beef jerky until it is chopped into small pieces. You should have a mix of smaller and slightly larger bits. Add the chopped jerky to the bowl with the jalapeños.
4
To the bowl, add the shredded cheddar cheese, sour cream, and softened cream cheese.
5
Mix all ingredients together thoroughly until well combined. The mixture will be thick and may require some effort to stir.
6
Transfer the dip mixture into a small casserole or baking dish and spread evenly.
7
Cover the baking dish with foil and bake for 20-25 minutes.
8
Remove the foil for the last 5 minutes of baking to allow the top to become golden brown.
9
Let the dip rest for a few minutes before serving with tortilla chips or bread.

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Tips & Notes

Pro tips

Soften cream cheese to room temperature before mixing to avoid lumps and ensure a smooth, creamy texture.
Finely chop beef jerky by hand rather than with a food processor to maintain chunky texture and prevent it from becoming a paste.
Remove jalapeño seeds before chopping to control heat level while preserving the pepper's bright flavor.
Serve immediately while warm for the best creamy texture; the dip will thicken as it cools.

Substitutions

Peppered beef jerky → Original or teriyaki beef jerky (adjusts flavor profile and saltiness)
Sharp cheddar → Monterey Jack or pepper jack cheese (milder or spicier alternative)
Sour cream → Greek yogurt (tangier, slightly thinner consistency)
Jalapeños → Serrano peppers or diced pickled jalapeños (increases heat or adjusts preparation)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven for 10–12 minutes until warm, or microwave in 30-second intervals.

Equipment

baking dish · mixing bowl

Common Questions

Can I make this dip ahead of time?

Yes, assemble the dip in a baking dish up to 24 hours ahead, cover, and refrigerate. Bake just before serving, adding 5–10 minutes to baking time if starting cold.

What's the best way to chop beef jerky for this dip?

Cut jerky into small pieces (roughly 1/4-inch), then chop finely with a knife. Avoid a food processor, which can create a paste; hand-chopping keeps the texture chunky.

Can I reduce the spice level?

Yes, use fewer jalapeños (1–2 instead of 3) and remove the seeds before chopping to lower heat while keeping flavor.

What type of beef jerky works best?

Peppered or original-flavored beef jerky works well. Avoid heavily seasoned or sweet varieties, which can overpower the dip's balance.

How do I know when the dip is done baking?

Bake until the top is lightly browned and the edges bubble gently (usually 20–25 minutes). The cream cheese should be fully melted and the cheddar melted throughout.