Brisket Dip

Discussion in 'Side Items' started by jdwhome, Jul 23, 2008.

  1. Thought I'd share a recipe that's a hit at any and all parties I attend. In fact, I've often thought it was the only reason I AM invited to parties.

    Brisket Dip

    All measurements are guess-timates.
    All items other than the brisket are minced as small as possible.

    1/2 lb chopped smoked brisket

    1 container cream cheese (15 oz?)

    1 jalapeño

    1-2 cloves garlic

    1/4 cup onions

    1/8 to 1/4 cup black olive

    1/4 to 1/2 cup mushrooms

    1/2 to 3/4 cup of Joe T Garcia's Medium picante sauce

    Cholula hot sauce

    1 tsp Paprika


    Lawry's seasoning salt (or similar) (to taste)


    Minced cilantro (to taste)

    Add more picante sauce if it comes out too thick.
    Dip with your favorite corn chip...the Frito Scoops are my favorite.

    Sorry the quantities are not more specific. I start out mixing the brisket, cream cheese, and the picante sauce until I achieve a desired 'dip' consistency. Then I add the other ingredients to whatever looks right.
     
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    i GOTTA say it, just because i am who i am........how do you mince creme cheese?......LOLOL...j/k SOUNDS great........i KNOW there will be some left over brisket from the gathering this weekend..........so this is bookmarked...
     
  3. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Sounds right tasty. Thanks for sharing. I bet there will some of us try that.
     
  4. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    I'm making that this weekend!!!
     
  5. morkdach

    morkdach Master of the Pit OTBS Member

    hey sounds good to me but how do you get the little ~above the peno thingie
     
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mmmm, that sounds really good jdw, thanks for sharing!
     
  7. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Sounds great, I'll try it next time I do a brisket. Thanks!
     

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