Sloppy Dip - How to Make a Hot Sloppy Joe Dip - A Super Bowl of Dip Recipe

[Music] hello this is chef john from food wishes comm with sloppy dip that's right this is called sloppy dip because it's inspired by the sloppy joe and not because it's perfect to serve to people that are sloppy drunk although have you said that this is perfect for that demographic but anyway as always we want to remind you to drink responsibly especially if you're gonna be attending one of these upcoming Super Bowl parties which by the way this amazing hot dip would be perfect for so with that let's go ahead and get started with this incredibly simple recipe in fact it's so simple that to start we're just gonna dump all our non liquid ingredients into this pot at first stop we're going to need a couple pounds of relatively lean ground beef to which we will add some diced onion as well as some diced green bell pepper and then we will finish up adding our vegetation with a generous addition of minced garlic at which point we can move on to our seasonings so let's go ahead and toss in a little bit of brown sugar which of course is hopefully going to balance out our spicy and salty elements and then we will also add some freshly ground black pepper as well as a very generous shaker cayenne and as usual the exact amount is up to you you are after all the Matt Ryan of how much cayenne and then we are definitely gonna need some kosher salts as well as a few tablespoons of all-purpose flour which is going to help add a little bit of body to our dip all right we want this to be sloppy but not necessarily messy and that's gonna be it for our non fluid ingredients and yes we really do want to add all this to a cold pot because what we're gonna do next is move to the stove and place this over medium-high heat and what we're gonna do is break up and stir that meat while it comes up to temperature and by starting in a cold pot I think it's a lot easier to get nice small pieces and I say small pieces but what we're really going for is more of a paste and not a whole heck of lot it's gonna happen at the beginning but as our mixture heats through that salts gonna draw a liquid out of the onions and the peppers and help us in the process of creating that meat paste we're going for made up of millions maybe billions of tiny pieces of meat and fair warning I'm editing this quite a bit this is probably gonna take at least 15 minutes maybe more and by the way any kind of spatula or wooden spoon will work here but this flat edged wooden spatula really does a great job and you might be thinking oh great I don't have one of those maybe not but if you do have one too many wooden spoons Anna saw you could have one but anyway we will continue to work that over on medium-high until most of that moisture has evaporated and our mixture is sort of dried out and browned up and resemble something like this and then what we'll do as soon as we've determined our mixtures cook long enough is add the rest of the ingredients so first up we'll go ahead and dump in a whole bunch of ketchup or is the waiter in the hotel I stayed in Italy called it American sauce which I found annoying and funny at the same time then we'll also toss in a nice big spoon of mustard I'm using Dijon and then we will also do a very carefully measured spoon of Worcestershire sauce I don't know why people have trouble pronouncing that it's quite easy and then we will go ahead and finish this off with a couple cups of chicken broth or water if you want and then we'll go ahead and give that a stir and then what's gonna happen wants those newly introduced ingredients he threw is it's gonna start to simmer at which point we will set our heat to about medium and proceed to cook this stirring for approximately 45 minutes or so or until our dip reaches our desired thickness as determined by you and only you and one reason I like to add a good amount of liquid and cook it for a long time it's all those little tiny pieces of meat get really really super tender which sounds kind of funny because they're so small but I really think you can notice a difference with one that's cooked a long time like mine then one that maybe had less liquid added and only simmered for like 15 or 20 minutes so I simply let mine cook on medium for approximately 45 minutes or so until I was absolutely thrilled with how my mixture looked and then once we determine this is cooked to our ideal viscosity it is pretty much ready to serve although as is customary we will taste a little bit mostly for salt and since I'm going to serve this on sliced baguette that's what I'm gonna test it on that just makes sense so I gave mine a little taste which was amazing and once we're happy with the seasoning we can move on to final assembly which I should mention we're only gonna do if we're gonna present this as a baked dip which I am okay if you want you could just keep that pot on low on the stove and not do anything and use it as a dip as is but it's been my experience that people drinking at parties seem to really enjoy things finish with melted cheese so I'm gonna go ahead and transfer my mixture into this saucepan and then once that said we will apply half our shredded cheese and then take a fork and give it the old polka polka and in case you're wondering I went with a sharp cheddar so we'll go ahead and kind of stir and poke that in at which point we will top with the other half of the cheese that we will not be poking in and that's it once the second half of our cheese is scattered over we are ready to finish that in a very hot oven or as I did it under a hot broiler for about five minutes or so until our top is hot and bubbling and looks something like this and by the way that's our grease on the surface that is beautiful caramelized cheese and some grease but hey anybody can make a big dip that is unhealthy I think it should also look unhealthy sure I guess if you want to block the top of the paper towel go ahead but since I use grass-fed beef as you should thrown away that a mega rich fat would be like throwing away medicine but anyway enough about how it looks let's place that next to some sliced bread and go in for a taste well I do enjoy the sloppy joe as much as any other red-blooded American I think I like this sloppy dip even better which could be the cheese but no matter what it is I just can't think of a better hot dip to serve in a party sports related or otherwise and trust me that relatively long cooking time really pays off here okay not only is this stuff super flavorful but because we did cook it for a relatively long time that meat is very soft and tender which i think is the key here oh and by the way to qualify is a world-class hot dip it must be equally delicious at all temperatures ok piping hot warm or room temp this stuff is still amazing in fact believe it or not this is even pretty good cold as I discovered recently after returning from a trip to Mendocino but anyway that's it sloppy dip maybe consider taking a little bit of a break from the usual chili recipe this year since I think this would make a nice change of pace yet it's actually pretty similar so I really do hope you give this a try soon head over to food wishes calm for all the ingredient amounts and more info as usual and as always enjoy you

Channel: Food Wishes

Views: 2,585,782

Rating: 4.8664255 out of 5

Keywords: Sloppy, Dip, Sloppy Joe, Super Bowl, Recipe, dips, appetizer, snack, football, food, chef, john, foodwishes, cooking, cheese, baked, hot, warm

Id: VQxaT07uB7A

Length: 6min 37sec (397 seconds)

Published: Fri Jan 27 2017

Reddit Comments

[u/eegit]

I'm making this right now! Just at the simmering stage.

[u/mark2thompson]

The recipe is similar to mine! I would add some chipotle powder and instead of all that broth, maybe a little apple cider vinegar.