Delight in the rich and savory flavors of classic Rye Bread Dip, a perfect centerpiece for any gathering! This indulgent dip combines the hearty taste of dried chipped beef with sour cream, cream cheese, and mayonnaise, creating a smooth and satisfying texture. Enhanced with dried onion and beau monde seasoning, it's a symphony of flavors in every bite. It’s served in a rye bread boule, making an impressive presentation.
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What makes this rye bread dip stand out?
This Rye Bread Dip recipe is a blast from the past, and one bite will make you feel like you're wearing your favorite pair of bell bottoms and hanging out in a conversation pit while listening to the latest 8-track.
But just because the recipe is a bit kitsch doesn't mean it isn't tasty. Rye Bread Dip With Dried Beef delivers the perfect combination of beefy flavors and a refreshingly tangy zip, making it utterly addictive.
Why you'll love this recipe
Are you looking for a delicious and easy-to-make appetizer that can impress even your foodie friends? Then you'll want to try making this Rye Bread Dip recipe!
It is a cold dip that needs no cooking and comes together in mere minutes! You and your kitchen will stay cool and ready to party instead of ending up sweltering and stressed out.
Rye bread dip with chipped beef ingredients
To make the rye bread bowl dip, you'll need:
- Cream cheese
- Dried beef
- Sour cream
- Minced dry onion
- Beau Monde seasoning
- Round loaf of rye bread, also called a boule
Ingredient notes and substitutions
You can use whipped cream cheese to make mixing easier.
Dried beef, sometimes called chipped beef, is getting tougher to find, but several brands, including Hormel and Armour Star, still make it. The more common beef jerky is not an appropriate substitution.
There are many versions of Beau Monde Seasoning, but all typically contain celery seed, onion powder, garlic powder, and other spices. Spice Islands Beau Monde Seasoning is an excellent brand to use in this recipe.
Using a hollowed-out medium-sized rye bread boule as the bowl for the dip is not only visually interesting, but some of the flavors from the bread will transfer to the dip, making it an essential ingredient in this recipe. If you can't find a rye bread boule, you can use pumpernickel instead.
How to make this rye bread dip recipe
To mix the dip:
- Place the cream cheese in a large mixing bowl and allow it to soften.
- While waiting, rinse the dried beef under the faucet and pat it dry. Finely chop the dried beef into small pieces and add the pieces to the bowl with the softened cream cheese.
- Add the sour cream, mayonnaise, minced dry onions, and Beau Monde Seasoning. Mix well and cover the top of the bowl with plastic wrap.
- Chill the dip mixture for at least an hour before serving in the rye bread bowl. The longer the dip sits in the fridge, the more flavorful it becomes, but wait too long! Four to six hours of chill time is ideal.
To create the rye bread bowl:
- Use a bread knife or serrated knife to cut off the very top of the rye bread. Save the top for later.
- Point your knife at an angle towards the center of the boule and cut around the edge. Remove the bread from the loaf and use your fingers to pick out any remaining pieces of bread until all you have left is the crust. Be careful you don't poke through the crust.
- Cut the removed bread into bite-sized pieces.
How to serve the rye bread dip with dried beef
- Spoon the dip into the bread bowl.
- Place the bread bowl with the dip on a serving platter. Garnish with chopped chives, green onions, or parsley.
- Surround it with the remaining bread chunks, crackers, and chips for dipping.
Possible recipe variations
No bread? Why not try turning the rye boat dip into a cheese ball?
- Place crushed pecans or walnuts on a rimless cookie sheet and set aside.
- Rub your hands with a bit of vegetable oil to prevent sticking and form the chilled dip into a ball.
- Roll the ball in the crushed nuts and chill for at least one more hour before serving.
Don't like cold dips? With a few minor changes, you can also serve this recipe warm:
- Make the recipe as above, but reduce the sour cream to one cup and increase the cream cheese by half a cup. Making these changes will help prevent the dip from separating.
- Preheat the oven to 325°F.
- Don't chill the dip after making it; instead, put it in the bread bowl and replace the top of the loaf. Wrap the rye boule tightly in aluminum foil and bake it in the oven for 10 to 15 minutes or until warmed through.
What to serve it with?
This recipe makes a pretty thick dip, so you'll need to choose sturdy dippers. Here are a few suggestions:
- Rye Chip. Can't get enough of the rye flavor? Then these Gardetto's Special Request Roasted Garlic Rye Chips are perfect for you.
- Plain Pita or Bagel Chips. These thick chips are a fantastic way to allow the dip's flavor to stay center stage.
- Triscuits or Melba Toast. Embrace the 70s even more by serving two of that decade's classic dippers.
How to store the leftovers
Put the unserved dip in an airtight container in the fridge. Don't save any dip you have already served.
How long will it last?
The dip alone should last about three days, but once it is in the bread bowl, the bread will start to get soggy.
More Dip Recipes for Game Day
Rye Bread Dip
- 2 ounces dried beef
- 1 ½ cups sour cream
- 4 ounces cream cheese softened
- 4 ounces mayonnaise
- 3 teaspoons dry minced onion
- 1 teaspoon beau monde seasoning
- 1 rye boule
- Rinse the dried beef to remove some of the salt and pat it dry. Dice the beef very finely.
- Place the beef in a medium bowl with the remaining ingredients and stir to combine.
- For best flavor, place the dip in an airtight container and allow the flavors to mingle for at least 2 hours before serving.
- To serve, hollow out a rye boule and place the dip inside the boule.