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Brisket Dip

post #1 of 7
Thread Starter 
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.
post #2 of 7
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...
post #3 of 7
Sounds right tasty. Thanks for sharing. I bet there will some of us try that.
post #4 of 7
I'm making that this weekend!!!
post #5 of 7
hey sounds good to me but how do you get the little ~above the peno thingie
post #6 of 7
Mmmm, that sounds really good jdw, thanks for sharing!
post #7 of 7
Sounds great, I'll try it next time I do a brisket. Thanks!
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