recipes

Stampede Beef & Beer Dip

This is Stampede snacking done right. Loaded with seasoned beef, creamy labneh, rich beans, and just enough beer to keep things interesting, this dip brings serious flavour. A splash of cream smooths it all out, and the hot sauce at the end gives it a slow-building kick. It’s warm, hearty, and made for scooping with tortilla chips while the sun’s out and the cowboy boots are on. Whether you’re tailgating or kicking back after the rodeo, this one’s built for Calgary summer.

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  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 tsp salt, divided
  • 2 cloves garlic, minced
  • 1 lb (450g) ground beef
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika (optional)
  • 1/2 tsp chili flakes (optional)
  • 1/2 tsp black pepper
  • 3/4 can of non alcoholic beer (lager or amber works best)
  • 1 can (540 mL / 19 oz) pinto or black beans, drained and rinsed
  • 1/3 cup cream
  • 1 cup labneh
  • 1 tbsp hot sauce (or more, to taste)
  • 1/2 cup chopped fresh tomatoes
  • 2 green onions, thinly sliced
  • Tortilla chips, for serving
Servings 8-10
Prep Time 10
Cook Time 30
  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and 1/2 tsp salt. Cook for 4–5 minutes, until softened and just starting to get golden then add the garlic.
  2. Add the ground beef straight into the pan with the onion and the remaining 1/2 tsp salts. Break it up with a spatula and cook until fully browned, about 8 minutes. Stir in the, coriander, cumin, paprika, chili flakes, black pepper. Cook another minute until everything smells toasty.
  3. Pour in the beer and scrape up any bits stuck to the bottom. Let it simmer for 3–4 minutes to reduce slightly.
  4. Stir in the beans and mash about half of them with a spoon or potato masher—just enough to thicken things up without turning it into a paste. Add the cream and let everything bubble gently for 5 minutes until it thickens.
  5. Take the pan off the heat and stir in the labneh until smooth and creamy. Add the hot sauce and give it a final taste—adjust the seasoning or heat if you need to.
  6. Spoon into a serving dish and top with chopped tomatoes and green onion. Serve warm with tortilla chips.