Mississippi Pot Roast Dip is the ultimate addition to your collection of party dip recipes! It is creamy, tangy, and loaded with the zesty flavor of chopped pepperoncini. Plus, this easy cold dip comes together in minutes with just a handful of ingredients. It is perfect for game day (add it to your Super Bowl Foods!), holidays, or any time you need a crowd-pleasing pepperoncini dip. Serve it chilled with homemade potato chips! If you like unique dips, be sure to try my Bang Bang Chicken Dip!
What Is Mississippi Pot Roast Dip?
Mississippi Pot Roast Dip is an easy cold dip made with sour cream, mayonnaise, dry au jus mix, dry ranch seasoning, and chopped pepperoncini. Inspired by @austindenis88 on TikTok, it captures all the savory, comforting flavors of classic slow cooker pot roast (but without the meat). It’s a fun and shareable pepperoncini dip, perfect for serving with chips, crackers, or fresh vegetables.
Ingredients & Substitutions
- Sour Cream: This dip uses sour cream for its creamy texture and tangy flavor. If you don’t have sour cream, Greek yogurt or cream cheese are great substitutes that keep it rich and smooth.
- Mayonnaise: Mayonnaise adds richness and helps bind the dip together. If you don’t have any on hand, make homemade mayonnaise to use!
- Au Jus Mix: Dry au jus mix is a flavorful seasoning blend often used for beef dishes. It adds savory, meaty depth to the dip. You can find it in the spice aisle, usually near gravy mixes or beef broth powders.
- Ranch Seasoning Mix: Ranch seasoning mix adds a zesty, herby flavor to the dip. For the best taste, try using a homemade ranch seasoning blend; it’s fresher and more flavorful than store-bought packets.
- Pepperoncini: Pepperoncini are mild peppers with a tangy flavor. They’re not spicy, just a little bit tangy to add some zing.
- Pepperoncini Brine: The brine (or juice) from the pepperoncini adds extra tang and a little salty kick to the dip. It helps boost the flavor without making it spicy. Reserve about a tablespoon for the dip.
Can I Make Mississippi Pot Roast Dip Without Au Jus Mix?
Yes, you can make Mississippi Pot Roast Dip without dry au jus mix. For simplicity, try using onion soup mix or beef bouillon powder instead. Onion soup mix adds savory onion flavor, while beef bouillon powder gives a rich, meaty taste similar to au jus. Either option works well to keep the dip flavorful.
Can I Make Mississippi Pot Roast Dip Ahead Of Time?
Yes! Mississippi Pot Roast Dip tastes even better when prepared ahead. Chill it in the refrigerator for at least 30 minutes to let the flavors deepen. You can make it up to 24 hours in advance, making it perfect for parties and potlucks. Just cover tightly and keep refrigerated until ready to serve.
Can I Add Shredded Beef or Meat To This Dip?
Yes, you can! Adding shredded beef or other cooked meats to Mississippi Pot Roast Dip is a delicious way to make it heartier and more filling. Just mix in cooked, shredded beef (like leftover easy pot roast or slow-cooked beef from my slow cooker shredded beef tacos) before serving.
What To Serve With Mississippi Pot Roast Dip
Mississippi Pot Roast Dip pairs perfectly with crispy potato chips (try my homemade potato chips), sturdy crackers, pita chips, fresh vegetable sticks like celery and carrots (add it to your vegetable tray), or toasted baguette slices.
How To Store Mississippi Pot Roast Dip
Store Mississippi Pot Roast Dip in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. I do not recommend freezing this dip.
Mississippi Pot Roast Dip
Ingredients
- 1 container (16 ounces) sour cream
- ½ cup (116 g) mayonnaise
- 1 packet (1 ounce) dry au jus mix, about 3 tablespoons
- 1 packet (1 ounce) dry ranch seasoning mix, about 3 tablespoons
- ½ cup (63 g) pepperoncini, drained, chopped, plus more for garnish
- 1 tablespoon pepperoncini brine (liquid from the jar)
- Potato chips, for serving
Instructions
- In a medium mixing bowl, combine the sour cream, mayonnaise, dry au jus mix, and dry ranch seasoning. Stir until smooth and evenly mixed.
- Add the chopped pepperoncini and brine, folding gently until fully incorporated.
- Top the dip with extra chopped pepperoncini for garnish.
- Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to develop.*
- Serve chilled with potato chips.
Notes
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I had to make myself walk away from this dip, it's so addicting! It's creamy and a little tangy, perfect with chips!
Elizabeth
I definitely think this dip needs to be chilled for the best texture. It was good, but when I tried it after it sat out for a while, the looser texture threw me off a bit.
Stephanie
At first, I didn't think I liked it, but then it really grew on me and I kept going back in for more! The flavors come together really well.
Bella
This dip is awesome! It has a cool peppery kick, but not too much at all. Addicting, for sure!
