Mississippi Pot Roast Dip
Mississippi Pot Roast Dip is a 10-minute appetizer that has all the flavors of the classic pot roast without the beef or extra calories. Just like the roast recipe, it’s loaded with au jus, ranch seasoning and pepperoncinis, but it’s a no-bake dip with a zesty kick!
Get the Scoop!
- Super Easy: Just mix everything together in 10 minutes and chill until ready to serve.
- Great for Parties: Guests love the flavor, and it feeds a big crowd.
- Easy to Make Ahead: This recipe tastes even better when made a day ahead.
The first time I tasted this popular appetizer I was blown away by the flavor, but immediately wanted to make a low-fat version.
What’s the secret to my recipe? I tested it using reduced-fat cream cheese instead of mayonnaise and substituted reduced-fat sour cream. 😀 The flavor is still amazing, and no one will ever know the difference unless you spill the beans!
Pair it with other similar spreads like Caramelized Onion Dip, or serve it with my Fiesta Corn Dip that’s quickly becoming a party favorite.
Ingredient Notes
You’ll only need 6 ingredients to make this easy recipe that’s guaranteed to be a winner on Game Day! Quantities can be viewed in the recipe card below.
- Reduced Fat Cream Cheese – I use Neufchâtel cheese
- Reduced Fat Sour Cream – Can substitute plain Greek yogurt for more tang
- Au Jus Gravy Mix – Gives the dip its beefy flavor
- Ranch Seasoning Mix – Use half of the packet if you want lower sodium
- Pepperoncini Peppers – Sliced for easy dipping
- Pepperoncini Juice – Right from the jar
*Optional Garnish: crush french fried onions around the pepperoncini on top if you’d like to make a nice presentation.
Need a lower sodium option? Purchase lower sodium au jus and ranch seasoning online or at your local grocery store.
How to Make Mississippi Pot Roast Dip
- In a medium size mixing bowl, beat the cream cheese with a hand mixer until soft and creamy. Add pepperoncini juice from the jar and blend with the cream cheese until no lumps remain.
- Add sour cream, au jus seasoning and ranch seasoning mix to cream cheese in bowl. Blend slowly with mixer until smooth.
- Stir in half of the drained pepperoncini peppers and mix well.
- Chill until ready to serve. Place in a dish and sprinkle the rest of the chopped pepperoncini peppers on top. Serve with ridged potato chips, veggies, or pretzel crisps.
Serving Ideas
Three Spreads That Pair Best:
- Pimento Cheese – creamy, sharp, and traditionally Southern
- Roasted Eggplant Dip – lighter and brighter
- Buffalo Chicken Dip – adds heat and variety
Together, these choices create a snack table with cheesy richness, fresh vegetables, and spicy flavor, so guests can enjoy several different options!
Favorite Dippers
You can’t go wrong serving this dip with ridged potato chips which are the popular choice. But, there are many other dippers out there that you might like to try…
- Pretzel Crisps
- Fritos
- Pita Chips
- Tortilla Chips
- Crackers
- Fresh Veggies
Variations
- Add shredded roast beef or chuck roast for protein and texture.
- Sprinkle in some parmesan or shredded mozzarella cheese for extra flavor.
- Need less sodium? Replace ranch and au jus packets with a medley of garlic powder, onion, dill, parsley, and paprika.
- Replace pepperoncini juice with beer for that game day flavor.
- Add sauteéd onions, green peppers and provolone to make it a Philly Cheesesteak Dip.
Dip Tips
- Drain the juice from the pepperoncini jar before beginning the recipe, and be sure to save some for the spread.
- Whipping pepperoncini juice with the cream cheese makes it extra smooth.
- Whip the cream cheese first to get all of the lumps out before adding other ingredients.
Recipe FAQ
Prepare up to 2 days in advance and store covered in the refrigerator.
Skip seasoning packets, and season gradually to taste. A homemade herb blends provide plenty of flavor without excess sodium.
The pepperoncini peppers add tang and mild heat, but the dip is not terribly spicy. For more heat, add jalapeños, crushed red pepper flakes, or pepper jack cheese.
Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For best results, do not freeze this recipe due to the high quantity of dairy since the texture will change after thawing.
Mississippi Pot Roast Dip
*See notes in post for detailed tips, photos and instructions.
Equipment
- hand mixer
- mixing bowl
- spatula
Ingredients
- 8 ounces cream cheese, reduced fat - (I used Neufchâtel cheese)
- 1 Tablespoon pepperoncini juice - (from the jar)
- 16 ounces sour cream - (reduced fat)
- 1 packet au jus gravy mix - (about 2 Tablespoons)
- 1 packet ranch seasoning mix - (about 2 Tablespoons)
- 16 ounce jar sliced pepperoncini peppers, drained well - (divided)
Instructions
- In a medium size mixing bowl, beat the cream cheese with a hand mixer until soft and creamy. Add pepperoncini juice from the jar and blend with the cream cheese until no lumps remain.
- Add sour cream, au jus seasoning and ranch seasoning mix to cream cheese in bowl. Blend slowly with mixer until smooth.
- Stir in half of the drained pepperoncini peppers and mix well.
- Chill until ready to serve. Place in a dish and sprinkle the rest of the chopped pepperoncini peppers on top. Serve with ridged potato chips, veggies, or pretzel crisps.
Notes
- Drain the juice from the pepperoncini jar before beginning the recipe. Squeeze the pepperoncinis in a paper towel to remove all moisture.
- Be sure to whip the cream cheese first to get all of the lumps out of the mixture before adding other ingredients.
- Whipping pepperoncini juice with the cream cheese makes it extra smooth.
- If you want to cut the salt in half, purchase low sodium ranch and au ju seasoning packets online or at the grocery store.
Nutrition
*Nutrition info is an auto generated estimate.
