Prep time: 15 mins | Cook time: 1 hr 5 mins | Total time: 1 hr 20 mins | Yield: 12 servings
Low-cost, easy to throw together, and the perfect hot party dip. Excellent when warm, hot, even at room temperature. This dip is easily customizable to suit your taste. Mouthwatering, gooey Hot Sloppy Joe Dip that pairs well with slices of baguette, buns, or some crispy tater tots.
Ingredients
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2 lbs extra lean ground beef
2 green bell peppers, diced
1 onion, diced
4 cloves garlic, minced
3 tbsp all-purpose flour
2 tbsp brown sugar
2 tsp kosher salt, or to taste
1 tsp ground black pepper
cayenne pepper, to taste
2 c. chicken broth
1 c. ketchup
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 c. shredded Cheddar cheese, divided
How to make Hot Sloppy Joe Dip
Step 1: In a heavy pot, place the bell pepper, onion, garlic, flour, brown sugar, salt, pepper, and cayenne pepper.
Step 2: On medium-high heat, place the pot, breaking the ingredients up and stirring the mixture as it heats. Cook while stirring until most of the liquid has evaporated and the mixture is crumbly and starts to brown. This takes about 15 minutes. Then, add in the chicken broth, ketchup, mustard, and Worcestershire sauce. Stir well and bring the mixture to a simmer. Adjust the heat to medium and continue to cook for about 45 minutes, stirring often until the mixture has thickened.
Step 3: Get the oven ready. Set the oven rack to about 6-inches from the heat and preheat to broiler.
Step 4: To an oven-proof saucepan, transfer the mixture and top with half of the shredded cheese. Using a fork, poke the cheese down, stirring lightly, then top with the rest of the cheese. Place in the preheated oven and broil for about 5 minutes until the cheese has browned and the mixture is hot and bubbly.
Notes:
If desired, you can swap 2 cups of water with 2 cups of chicken broth.
Instead of broiling, you can finish the dip in a hot 425 degrees F or 220 degrees C oven. Also, you can simply leave this dip on the stove over low heat.
This dip pairs well with baguette slices.
Nutrition Information:
Per Serving: 230 Calories | Protein 19.2g | Carbohydrates 11.6g | Fat 11.7g | Cholesterol 66.5mg | Sodium 832.4mg.
Ingredients
- 2 lbs extra lean ground beef
- 2 green bell peppers, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 tbsp brown sugar
- 2 tsp kosher salt, or to taste
- 1 tsp ground black pepper
- cayenne pepper, to taste
- 2 c. chicken broth
- 1 c. ketchup
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 c. shredded Cheddar cheese, divided
Instructions
Step 1: In a heavy pot, place the bell pepper, onion, garlic, flour, brown sugar, salt, pepper, and cayenne pepper.
Step 2: On medium-high heat, place the pot, breaking the ingredients up and stirring the mixture as it heats. Cook while stirring until most of the liquid has evaporated and the mixture is crumbly and starts to brown. This takes about 15 minutes. Then, add in the chicken broth, ketchup, mustard, and Worcestershire sauce. Stir well and bring the mixture to a simmer. Adjust the heat to medium and continue to cook for about 45 minutes, stirring often until the mixture has thickened.
Step 3: Get the oven ready. Set the oven rack to about 6-inches from the heat and preheat to broiler.
Step 4: To an oven-proof saucepan, transfer the mixture and top with half of the shredded cheese. Using a fork, poke the cheese down, stirring lightly, then top with the rest of the cheese. Place in the preheated oven and broil for about 5 minutes until the cheese has browned and the mixture is hot and bubbly.
Notes
If desired, you can swap 2 cups of water with 2 cups of chicken broth. Instead of broiling, you can finish the dip in a hot 425 degrees F or 220 degrees C oven. Also, you can simply leave this dip on the stove over low heat. This dip pairs well with baguette slices.
