This thick, creamy dip is always a hit, and its rich flavor pairs perfectly with the mild spiciness of the horseradish cheese chips.

Yields: 33 chips and 2 1/4 cups of dip


  • 8 oz horseradish cheddar cheese, shredded
  • 1 cup mayonnaise
  • 1 1/4 cup sour cream
  • 2 oz dried beef, minced
  • 1 tbsp. dried minced onion
  • 1 tbsp. dried parsley
  • 1/2 tbsp. dried dill


  1. To make the dip, place the mayonnaise, sour cream, dried beef, and the spices into a bowl. Mix well to combine.
  2. Place the dip into a covered container and refrigerate for 1-2 hours to allow the flavors to marry.
  3. While the dip is chilling, prepare the chips as described below.
  4. Preheat your oven to 400° F.
  5. Line a cookie sheet with parchment paper.
  6. Place the cheese in a bowl.
  7. To measure for the chips, press some of the cheese into a tsp. to fill it.
  8. Drop the cheese from the tsp. in a small mound onto the prepared cookie sheet. Press it down gently with your fingertips.
  9. Space each mound of cheese about 2″ apart. The cheese will expand as it melts in the oven. You should be able to fit 6 chips per cookie sheet.
  10. Place the cookie sheet into the center of the preheated oven, and bake for 5-6 minutes, until the cheese just stops bubbling (the oil from the chips will still be bubbling,) and the chips are golden brown.
  11. Remove the tray from the oven, and place on a wire rack. Allow the chips to cool for a few minutes before trying to handle them. They will be very hot, and they will crisp up as they cool.
  12. Once they’re cool enough to handle, remove the chips from the tray using a metal spatula.
  13. Place them on a plate between layers of paper toweling to blot off the extra oil.
  14. I doubt there’ll be any leftovers, but if there are: store the chips in a zipper bag, and the dip in a covered container in the refrigerator.
1 Net Carb Per 6 Chips
2 Net Carbs Per 1/4 cup
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