Buffalo dip with beef mince

A high protein dip that’s perfect for game day

Serves

4 - 6

Prep Time

10 mins

Cook Time

10 mins

This buffalo dip with beef is about to become your new favourite snack for game day or any day you want to impress without breaking a sweat. We’ve swapped out the usual chicken for lean Kiwi beef, and swapped buffalo sauce for a tangy, spicy tamarind sauce from our friends at Jenny’s Tamarind.

To keep things balanced, we’ve snuck in some colourful veggies like capsicum, carrot, and spinach to keep things fresh and add a cheeky boost of nutrients. Here’s a tip: use leftover roast beef to save on time, but we love mince too. And if you’re feeling fancy, sprinkle extra cheese on top before baking for that golden, melty finish. Serve it with crunchy veggie sticks or your favourite crackers, and watch it disappear faster than you can say “pass the dip!”

Kirsten McCaffrey

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Ingredients

1 cup cottage cheese
1 Tbsp olive oil
¼ cup Jenny's Kitchen Tamarind Sauce
½ tsp garlic powder
½ tsp onion powder
salt and freshly ground black pepper
to taste
¼ cup grated Cheddar cheese
1 cup Quality Mark Lean Beef Mince
cooked
1 cup red capsicum
diced
½ cup carrot
grated
½ cup baby spinach
finely chopped
2 spring onions
sliced

Method

Preheat your air fryer to 190°C or oven to 200°C.

In a blender or food processor, combine cottage cheese, olive oil, tamarind sauce, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.

Pour the cottage cheese mixture into a greased oven-safe dish. Stir in the beef, cheddar cheese, capsicum, carrot, spinach, and most of the spring onions until evenly combined.

Top with a little extra cheese if you like.

Air fry for 8–10 minutes or bake for 10–12 minutes, until the cheese is bubbling and golden.

Let cool slightly, then garnish with the remaining spring onions.

Serve with wholemeal pita chips, crackers, or crunchy veggie sticks for dipping.