If you love the bold, cozy flavors in the classic Mississippi Pot Roast, this dip brings all of that goodness into a chilled, party-friendly appetizer. It captures the same tangy ranch, savory au jus, and pepperoncini combo in a creamy dip that comes together in minutes. It’s the kind of bowl you set out with chips and watch disappear.

A bowl of creamy Mississippi pot roast dip.

Why You’ll Love This Dip

This dip gives you the best parts of Mississippi Pot Roast in a completely different format. It stays creamy, has that unmistakable pepperoncini tang, and doesn’t require any cooking, which makes it perfect for holidays, game days, or last minute get togethers. The flavors settle beautifully as it chills, and the texture is ideal for scooping with thick potato chips or sturdy crackers.

Substitutions

You’ve got plenty of flexibility with this dip, so feel free to make it your own. If you want to lighten things up a bit, swap some of the sour cream for Greek yogurt. For a softer, sweeter bite, you can use banana peppers instead of pepperoncini. And if you like the savory notes a little deeper, a small pinch of garlic powder or onion powder blends right in without taking over.

A bowl of Mississippi Pot Roast Dip with potato chips.

Tips & Troubleshooting

If the dip comes out a little salty, just stir in an extra spoonful of sour cream. If it firms up after chilling, a tiny splash of milk will bring it back to a perfect dipping consistency. And if you want a little kick, mix in a few minced pickled jalapeños for some easy heat. Serve it up with a bag of regular potato chips, or go a step further with a batch of homemade tortilla chips or pita chips.

Storage

Keep the dip covered and refrigerated for up to 3 days. Stir well before serving. Freezing isn’t recommended because the texture will separate after thawing.