This 4-ingredient brisket Ellsworth dip is the kind of old-school potluck recipe that earns a permanent spot in the family rotation. It is rich, savory, and incredibly easy to throw together, which is probably why dishes like this have shown up at church suppers, game days, and holiday snack tables for decades. If you have leftover brisket and need something warm and crowd-pleasing without a lot of fuss, this is exactly the sort of recipe that makes a busy weeknight or casual gathering feel taken care of.
Serve this dip warm with sturdy crackers, toasted baguette slices, tortilla chips, or celery sticks for scooping. If you are putting out a full spread, it fits right in alongside a veggie tray, pickles, olives, and a simple fruit plate. For a heartier setup, I like to add a bowl of kettle chips and a platter of sliced smoked sausage so people can build a snacky little supper around it.
4-Ingredient Brisket Ellsworth Dip
Servings: 8
Ingredients
2 cups cooked brisket, finely chopped or shredded
8 ounces cream cheese, softened
1 cup sour cream
1 1/2 cups shredded Ellsworth cheese curds or shredded mild cheddar if needed
Directions
1. Preheat the oven to 350°F and lightly grease a small baking dish or pie plate.
2. In a medium bowl, stir together the softened cream cheese and sour cream until mostly smooth. Fold in the brisket and 1 cup of the cheese until everything is evenly combined.
3. Spread the mixture into the prepared baking dish and sprinkle the remaining 1/2 cup cheese over the top.
4. Bake for 20 to 25 minutes, until hot and bubbly around the edges and melted on top.
5. Let the dip rest for 5 minutes, then serve warm with sturdy crackers or your favorite dippers.
Variations & Tips
Add a little heat: Stir in a few spoonfuls of diced pickled jalapeños or a dash of hot sauce if your crowd likes a little kick. It cuts through the richness nicely without changing the easy spirit of the recipe.
Make it ahead: You can mix the dip a day in advance, cover it, and refrigerate it until you are ready to bake. If it is going into the oven straight from the fridge, add a few extra minutes to the baking time so the center heats through.
Use leftover meats: This works beautifully with chopped smoked brisket, pot roast, or even leftover shredded beef from the slow cooker. Just make sure the meat is not too wet, or the dip can turn loose.
Choose the right dippers: Because this is a thick, hearty dip, it does best with sturdy crackers, toasted bread rounds, pita chips, or thick-cut vegetables. Thin chips tend to break off halfway through scooping, which always seems to happen when people are the hungriest.