Quick & Easy Classic Bagel Dip
This Quick Bagel Dip is a classic, savory, and easy-to-make appetizer perfect for parties and gatherings. It comes together in minutes and uses simple ingredients, delivering big flavor with minimal effort. It's best served chilled after the flavors have had time to meld.
Equipment
- Medium-sized bowl
- Spoon or spatula
Ingredients
Main Ingredients
- 2 packages Dried beef 2 ounce packages, like Buddig, minced very finely
- 1 Onion medium-sized, sweet or yellow, minced super fine
- 2 tbsp Dried dill weed
- 2 tbsp Dried parsley
- 2 cups Mayonnaise Your favorite creamy mayo, full-fat recommended
- 1 container Sour cream 16 ounce container, full-fat recommended
- 2 tablespoons Monosodium glutamate (MSG) Optional, for classic umami depth
Instructions
- Prep Your Stars. Start by finely, finely mincing the dried beef. I mean tiny little bits! Then, tackle the onion. This is crucial for a smooth dip – mince that onion as small as you possibly can. No one wants a big raw onion chunk in their dip!
- Combine Everything. In a medium-sized bowl, add the minced dried beef, minced onion, dried dill weed, dried parsley, mayonnaise, sour cream, and MSG (if you're using it).
- Stir It Up. Grab a spoon or spatula and get mixing! Stir everything together until it's completely combined and looks smooth and uniform. Make sure there are no streaks of mayo or sour cream left behind.
- Chill Out. This is maybe the hardest part because you'll want to dive right in! For the best flavor, cover the bowl and pop it in the fridge for at least an hour. This allows all those delicious flavors to meld together and for the dip to firm up slightly. Overnight is even better if you have the time!
- Serve and Enjoy! Once chilled, give it another quick stir and transfer it to your favorite serving bowl. Surround it with sliced bagels (toasted or not!), bagel chips, crackers, pita bread, carrot sticks, celery, bell pepper strips – whatever your heart desires! Watch it disappear!
Notes
Tips for Success: Mince the dried beef and onion very finely for the best texture. Chilling is essential for flavor development; allow at least 1 hour, preferably 2 hours or overnight. Taste and adjust seasonings (like dill or salt) after mixing. This dip is excellent for making ahead as the flavors deepen over time.
Substitutions & Additions: Finely chopped ham or crispy crumbled bacon can replace dried beef. Onion powder (1-2 tsp) or finely minced green onions/shallots can substitute raw onion. Use 3x the amount for fresh herbs (approx. 6 tbsp each of chopped fresh dill and parsley). Light mayonnaise/sour cream or softened cream cheese can alter texture/richness. MSG can be omitted, but the classic umami depth will be missing. Add-ins like finely chopped water chestnuts, black pepper, hot sauce, or shredded cheddar cheese are delicious variations.
Storage: Store in an airtight container in the refrigerator for 3-5 days. Stir before serving leftovers.