Ingredients:

  • 8 oz block full-fat Cream Cheese, softened
  • 1/2 cup full-fat Sour Cream
  • 4 oz Plain Smoked Beef Jerky, high quality
  • 1 Tbsp Worcestershire Sauce
  • 2 cloves Fresh Garlic, minced (or 1 tsp garlic powder)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Onion Powder
  • 3 Tbsp Fresh Chives, finely snipped (divided)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Roughly chop the beef jerky into smaller 1-inch (2.5 cm) pieces. Place the jerky into the bowl of the food processor. Pulse the jerky in short bursts until it reaches the texture of coarse sand or very fine breadcrumbs. Transfer the processed jerky to a small bowl and set aside.
  2. In a large bowl or using a stand mixer, beat the softened cream cheese until completely smooth and fluffy (about 1 minute). Add the sour cream (or yogurt) and mix briefly until just combined. Scrape down the sides of the bowl.
  3. Fold in the Worcestershire sauce, minced fresh garlic (if using), smoked paprika, and onion powder. Mix until evenly incorporated. Gently fold in the processed jerky and 2 tablespoons of the snipped chives.
  4. Season carefully: Start by adding 1/4 teaspoon of the salt and all the pepper. Taste the mixture and adjust the remaining salt only if needed, remembering the dip will taste less salty once chilled.
  5. Transfer the dip to an airtight container and refrigerate for a minimum of 1 hour (2 hours is ideal) to allow the jerky to fully hydrate and the flavors to marry. Just before serving, give the dip one final stir, transfer to a serving bowl, and garnish generously with the remaining fresh chives.