Savory, melty, and packed with bold flavor — Mississippi Pot Roast Dip transforms the iconic slow-cooked roast into a warm, cheesy, crowd-pleasing sandwich dip. It’s the ultimate comfort food made for sharing.
Origin Mississippi Pot Roast Dip
Mississippi Pot Roast is a Southern staple that went viral for its surprisingly simple ingredient list and irresistible flavor. This dip version takes that beloved dish and turns it into the perfect appetizer or game day treat.
What I Love About This Recipe
It’s tangy, rich, and ridiculously good. The pepperoncini bring just the right zing, and when everything melts together with cheese, it becomes one of those “can’t stop eating” dishes.
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4
servings15
minutes40
minutes485
kcalIngredients
2 cups shredded Mississippi pot roast (made with chuck roast, au jus, ranch, and pepperoncini)
1 cup cream cheese, softened
1/2 cup sour cream
1 cup shredded mozzarella cheese
1/2 cup shredded provolone or cheddar
1/4 cup chopped pepperoncini (plus a few for topping)
1 tbsp ranch seasoning (optional, for extra flavor)
Slice d green onions or parsley, for garnish
Toasted baguette slices, chips, or crackers, for serving
Directions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix cream cheese, sour cream, mozzarella, provolone (or cheddar), pepperoncini, and ranch seasoning if using.
- Fold in the shredded pot roast until everything is well combined.
- Transfer mixture to a baking dish or skillet. Top with extra cheese and pepperoncini if desired.
- Bake for 20–25 minutes, until bubbly and golden around the edges.
- Garnish with green onions or parsley. Serve hot with toasted bread or chips.
Notes
- Perfect use for pot roast leftovers.
- You can prep it ahead and refrigerate — just bake when ready.
- Add a few dashes of hot sauce or red pepper flakes for extra heat.
