Ingredients:

  • 4 oz (115 g) high-quality beef jerky (Original or black pepper flavor)
  • 1 Tbsp (15 ml) Worcestershire sauce
  • 1 tsp (5 ml) smoked paprika (Spanish style)
  • 1/2 tsp (2.5 ml) garlic powder
  • 1/2 tsp (2.5 ml) onion powder
  • 1/4 tsp (1 ml) freshly cracked black pepper
  • 8 oz (225 g) full-fat cream cheese, fully softened to room temperature
  • 1 cup (240 ml) full-fat sour cream
  • 1/2 cup (120 ml) mayonnaise
  • 3 spring onions (scallions), finely minced
  • 2 Tbsp (30 ml) fresh chives, finely snipped
  • Coarse sea salt, to taste

Instructions:

  1. Process the Jerky: Place the 4 oz (115g) of jerky into the bowl of a food processor. Pulse repeatedly until the jerky is broken down into a coarse, crumbly powder, similar in texture to coarse sand. Do not over-process into a paste.
  2. Cream the Dairy Base: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream and mayonnaise. Beat until the mixture is fully homogeneous, fluffy, and lump-free.
  3. Add Dry Seasonings: Whisk in the smoked paprika, garlic powder, onion powder, and black pepper into the creamy base.
  4. Incorporate the Umami: Add the Worcestershire sauce and the processed jerky crumbles to the bowl. Use a rubber spatula to gently fold and combine, ensuring the jerky is evenly distributed throughout the mixture.
  5. Fold in Fresh Elements: Add the minced spring onions (scallions) and half of the chopped fresh chives. Give it a final, gentle mix.
  6. Chill (The Critical Step): Transfer the dip to an airtight container. Refrigerate for a minimum of 2 hours, but preferably 4 hours or overnight. This allows the moisture from the dairy to rehydrate the jerky powder and for the complex umami flavor to infuse the base.
  7. Taste and Adjust: Just before serving, remove the dip from the fridge. Taste it. Adjust seasoning with a tiny pinch of sea salt (if needed) or a dash of lemon juice or extra Worcestershire to brighten the flavor.
  8. Garnish and Serve: Transfer the dip to a serving dish. Garnish generously with the remaining fresh chives. Serve cold with sturdy chips or breadsticks.