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

Sloppy Dip recipe: http://foodwishes.blogspot.com/2017/01/sloppy-dip-gi-joe-generally-inspired-by.html

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Hello this is chef john from foodwishes.com 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 heavy said that this is perfect for that demographic but anyway as always we want to remind

You to drink responsibly especially if you’re going to 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 going to dump all our non-liquid ingredients into this pot first up 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 shake of 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 going to need some kosher salt 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 going to 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

Going to do next is move to the stove and place this over medium-high heat and what we’re going to 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 a lot is going to happen at the beginning but as our mixture heats through that salt’s going to draw 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 going to take at least 15 minutes maybe more and by the way any kind of spatula or

Wooden spoon will work here but this flat edge 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 and a 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 sort of dried out and browned up and resembles something like this and then what we’ll do as soon as we’ve determined our mixture’s cooked 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 as 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 going to happen once those newly introduced ingredients heat through is it’s going to 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 is so 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 than 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 going to 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 going to do if we’re going to present this as

A bake 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 finished with melted cheese

So i’m gonna go ahead and transfer my mixture into this saucepan and then once that’s set we will apply half our shredded cheese and then take a fork and give it the old polka poca 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 not grease on the surface that is beautiful caramelized cheese and some grease

But hey anybody can make a baked dip that is unhealthy i think it should also look unhealthy and sure i guess if you want to blot the top of the paper towel go ahead but since i use grass-fed beef as you should throwing away that omega rich fat would be like thrown away

Medicine but anyway enough about how it looks let’s place that next to some sliced bread and go in for a taste while 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 at 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 as a world-class hot dip it must be equally delicious at all temperatures okay 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 foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy You