The holiday season is just around the corner, and that means office parties and potlucks galore. Sometimes it’s hard to find a unique dish to bring, but this Hot Virginia Dip usually does the trick!
One of my go-to
I had never had a dip like this until I was living with my aunt and uncle my sophomore year in college when I transferred to UCF (Go Knights!). She calls it Hot Virginia Dip, and it is fantastic!
Seriously, I could eat the entire pan in one sitting. I don’t make it too often because I know I will eat it all and I don’t need to. It’s cheesy and creamy and salty and oh so good.
It’s super easy to make, just mix a few things together, bake, and enjoy. The only ingredient I had a hard time finding at first was the dried beef. It is usually near the canned meats on the top shelf. It comes in a small glass container with a blue lid on it.
Step by Step
Preheat the oven to 350F then combine all of the ingredients, except the crackers, in a medium mixing bowl. Don’t forget to mince the dried beef before adding it to the bowl.
Pour the dip into an 8×8 baking dish and level out as best as possible.
Bake for about 20 minutes, or until it is bubbly. You can let it go a few more minutes if you want it to brown on top, but I don’t like letting it go that long.
Serve warm with your choice of crackers and enjoy! I prefer plain Wheat Thins with this dip, but any cracker will work.
Hot Virginia Dip
- 16 oz cream cheese
- 4 tbsp milk
- 2.25 oz dried beef (minced)
- 1 tsp garlic salt
- 1 cup sour cream
- 4 tsp onion (minced)
- Preheat oven to 350F
- Mix all ingredients (except crackers) thoroughly
- Place in 8×8 casserole dish
- Bake for 20 minutes until bubbly
- Serve hot with your choice of crackers
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