Sweet and Sour Dip with Pre 92% Lean Ground Beef

This layered sweet and sour dip brings bold, unexpected flavor to any party spread. Seasoned Pre 92% Lean Ground Beef sits over a whipped cream cheese base spiked with Chinese five-spice. It's finished with crunchy peanuts, fresh cilantro, and shredded carrot. This dip comes together quickly, holds well in the refrigerator, and is just as good at a backyard picnic as it is on a holiday table.

Total Time: 30 minutes

Servings: 6–10

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Sweet and Sour Dip Ingredients

• 1 16-ounce package Pre 92% Lean Ground Beef, removed from package and patted dry

• 1 teaspoon Chinese five-spice powder, divided

• 2 teaspoons garlic powder, divided

• ½ teaspoon kosher salt

• 2 8-ounce packages cream cheese, room temperature

• 1½ tablespoons low-sodium soy sauce, divided

• ¾ cup plus 1 tablespoon prepared sweet and sour sauce, divided

• 3 green onions, trimmed and sliced, white and green parts separated

• ¾ cup shredded carrot, 2 tablespoons reserved for garnish

• 1 8-ounce can diced water chestnuts, drained and rinsed

• ¼ cup fresh cilantro, stemmed and chopped, 2 tablespoons reserved for garnish

• ½ cup roasted salted peanuts, roughly chopped

  
  

Instructions

1. Remove cream cheese from foil packaging while cold. Place it on a plate to come to room temperature. (Why? Peeling the foil while cold reduces waste — soft cream cheese sticks to the wrapper.)

2. Heat a skillet over medium-high heat. Add ground beef and brown it, breaking it up with a spoon. Add ½ teaspoon of the five-spice powder, 1 teaspoon of the garlic powder, and the salt. Cook until no longer pink, about 6 to 7 minutes.

3. Add 1 tablespoon of the soy sauce and 1 tablespoon of the sweet and sour sauce to the beef. Stir in the white parts of the green onions. Remove from heat and set aside to cool.

4. Place cream cheese in a bowl and beat with a hand mixer until fluffy. Add the remaining ½ teaspoon of five-spice powder, the remaining 1 teaspoon of garlic powder, and the remaining ½ tablespoon of soy sauce. Beat until combined.

5. Add the green parts of the green onions (reserving 1 tablespoon for garnish), carrots, water chestnuts, and cilantro to the cream cheese mixture. Mix until just combined.

6. Spread the cream cheese mixture evenly into a 9-inch glass or ceramic pie plate or shallow round bowl.

7. Drizzle the remaining ¾ cup of sweet and sour sauce evenly over the cream cheese layer.

8. Top with the cooled sweet and sour beef mixture, spreading it evenly.

9. In a small bowl, toss peanuts with reserved carrot and cilantro. Scatter the peanut mixture over the top of the dip.

10. Serve immediately with wonton chips, or refrigerate until ready to serve. If made ahead, remove from the refrigerator 30 to 40 minutes before serving.

Why This Dip Stands Out

This sweet and sour dip is not just another appetizer. It’s a flavor explosion that combines the richness of cream cheese with the zest of Chinese spices. The crunchy peanuts add texture, while the fresh cilantro brightens every bite.

Perfect for Any Occasion

Whether you're hosting a casual get-together or a festive holiday gathering, this dip fits right in. It's easy to whip up and can be made ahead of time. Plus, it pairs perfectly with a variety of dippers, from wonton chips to fresh veggies.

Storing Leftovers

If you have any leftovers (which is rare!), store them in an airtight container in the fridge. The flavors will meld together, making it even tastier the next day. Just remember to let it sit out for a bit before serving again.

Final Thoughts

This sweet and sour dip is a crowd-pleaser. It’s simple, delicious, and sure to impress. So, grab your ingredients and get ready to enjoy a delightful treat that everyone will love!