Ingredients:

  • 8 oz Cream Cheese, full-fat, softened
  • 1 cup Sour Cream, full-fat
  • 2 Tbsp Mayonnaise, full-fat
  • 4 oz Beef Jerky, classic flavour (finely chopped)
  • 1 Tbsp Prepared Horseradish, drained
  • 1 tsp Worcestershire Sauce
  • 1/4 tsp Liquid Smoke (optional)
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Fresh Black Pepper
  • 1/4 tsp Kosher Salt (to taste)
  • 3 Tbsp Fresh Chives, finely minced (divided)

Instructions:

  1. Chop the Jerky: Cut the 4 oz of beef jerky into very fine pieces (roughly the size of coarse crumbs). A food processor can be used; pulse until finely textured. Set aside 1 tablespoon of the chopped jerky and 1 tablespoon of the chives for garnishing.
  2. Prepare the Base: Ensure the cream cheese is fully at room temperature. Place the softened cream cheese in a large mixing bowl. Using a hand mixer or sturdy spatula, beat the cream cheese until smooth and fluffy.
  3. Add Dairy: Gently fold in the sour cream and mayonnaise until the mixture is uniform. Avoid over-mixing.
  4. Incorporate Flavors: Add the remaining finely chopped jerky, prepared horseradish, Worcestershire sauce, liquid smoke (if using), garlic powder, onion powder, smoked paprika, and black pepper. Gently fold all ingredients into the creamy base until the jerky is evenly distributed.
  5. Seasoning and Chill: Taste the dip and add the initial 1/4 tsp of kosher salt only if needed. Transfer the dip to an airtight container and refrigerate for at least 60 minutes. This chilling time is crucial for flavors to meld and the texture to firm up.
  6. Serve: Remove the dip from the fridge 15 minutes before serving. Give it a final stir; if too stiff, add a splash of milk or water to loosen it slightly. Transfer to a serving bowl and top with the reserved chopped jerky and minced chives.