Best 2 Tri Tip Dip Recipes

Tri tip dip, a classic appetizer or main course, is a delicious and versatile dish that can be tailored to your preference. The combination of tender marinated tri tip, creamy cheese, and flavorful peppers and onions creates an irresistible dish that is sure to be a hit at any gathering. Whether you prefer a mild or spicy version, or a simple or more complex flavor profile, there is a tri tip dip recipe out there to suit your taste. Read on to discover the best tri tip dip recipes and tips for making this dish at home.

Here are our top 2 tried and tested recipes!

SANTA MARIA TRI-TIP

Santa Maria Tri-Tip image

Provided by Guy Fieri

Time P1DT40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons granulated garlic
1/3 cup fresh cracked black pepper
1/2 cup garlic cloves
3 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons Achiote Oil, recipe follows
One 3- to 4-pound prime tri-tip roast
1 1/2 tablespoons achiote seeds
1/2 cup canola oil

Steps:

Combine the granulated garlic and pepper in a small bowl and set aside. Mince the garlic and slowly incorporate the salt and sugar, alternating, to create a paste. Add the Achiote Oil and mix well. Be careful, this oil will stain.
Rinse and pat dry the roast and rub with the garlic paste, evenly coating the meat. Sprinkle evenly with the granulated garlic and pepper mixture and wrap tightly in plastic wrap. Refrigerate for 24 hours and up to 48 hours.
Remove the wrap and allow the roast to rest while you preheat a well-oiled grill to medium-high heat. Add the roast and cook for 9 minutes, turn, repeat and check the temperature. Once 90 degrees F is achieved, turn the middle burner to high and sear all sides of the roast. Remove from the grill and allow to rest for 10 to 15 minutes, loosely covered with aluminum foil.
Slice across the grain in thin (1/8-inch) pieces, drizzle any juices that have accumulated back onto the sliced meat and serve immediately.
In a small saucepan over medium-high heat, add the seeds and toast for 2 to 3 minutes. Add the oil, reduce the heat to low and cook for 5 to 6 minutes. The oil will become bright orange. Immediately remove from the heat, cool and strain. Store the oil in a glass container in the refrigerator. The oil will keep for several months.

THE BEST BEEF TRI-TIP

The Best Beef Tri-Tip image

I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!

Provided by Chef John

Categories Meat and Poultry Recipes Beef Steaks

Time 2h

Yield 8

Number Of Ingredients 9

Ingredients

2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon dried rosemary
1 tablespoon chopped fresh rosemary leaves
1 (2 1/2 pound) beef tri-tip roast
½ cup beef broth

Steps:

Preheat the oven to 225 degrees F (110 degrees C).
Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
Mix beef broth in with the pan drippings and drizzle over the slices.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g

Tips:

For the best flavor, use a high-quality tri-tip steak. Look for one that is well-marbled and has a deep red color.
To tenderize the steak, marinate it for at least 4 hours, or up to overnight. You can use a variety of marinades, but a simple mixture of olive oil, garlic, and herbs is a good option.
When grilling the steak, cook it over medium-high heat for about 10 minutes per side, or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare.
Let the steak rest for 10 minutes before slicing it against the grain. This will help to keep the juices in the steak and make it more tender.
For the dip, use a combination of mayonnaise, sour cream, and horseradish. You can also add other ingredients, such as chopped onion, chives, or dill.
Serve the tri-tip dip with your favorite crackers, chips, or vegetables.

Conclusion:

Tri-tip dip is a delicious and easy appetizer that is perfect for parties and gatherings. It is made with tender tri-tip steak, a creamy dip, and your favorite crackers or chips. This dish is sure to be a hit with everyone who tries it.