There are party dips people casually snack on, and then there are the ones that have everyone standing around the platter asking what exactly you put in them. This steak tartare dip is definitely the second kind.

I started with a creamy French onion dip loaded with deeply golden sautéed onions because honestly, that alone is enough to make me hover around the bowl with a bag of potato chips. But then I added a layer of cold beef tenderloin mixed with chives, capers, Worcestershire, toasted pine nuts, and little pieces of Parmesan, and suddenly we were in an entirely different category of appetizer.

The combination is ridiculously good. You get the cool, creamy dip underneath, savory steak tartare on top, salty pops of capers, buttery pine nuts, and those tiny pieces of Parmesan throughout. And then you scoop the whole thing up with a crunchy ruffled potato chip.

This is exactly the kind of recipe I love making when people come over. It looks impressive, feels a little unexpected, and requires absolutely no complicated plating. Just spread, pile, serve, and watch everyone migrate toward the platter.

Grab your potato chips and scroll down for the full recipe.

Ultimate Steak Tartare Dip

A creamy French onion dip topped with chilled beef tenderloin, chives, capers, toasted pine nuts, and parmesan. Served with crunchy ruffled potato chips, this impressive steak tartare dip is made for entertaining.

Print Recipe Pin Recipe

Ingredients Method Notes

Ingredients

  

For the French Onion Dip

• 1 cup sour cream
• 1 packet French onion soup mix
• 1/2 onion sautéed until deeply golden
• 1 –2 tablespoons milk

For the Steak Tartare

• 2 cups beef tenderloin finely cubed and very cold
• 1/2 cup chives chopped
• 1/2 tablespoon Worcestershire sauce
• 2 tablespoons toasted pine nuts
• 2 tablespoons Parmesan finely chopped (not grated)
• 2 tablespoons capers
• Olive oil for drizzling
• Salt and black pepper to taste

To Serve

• 1 bag ruffled potato chips

Method

 

Prepare the French Onion Dip

1. Add the sour cream, French onion soup mix, deeply golden sautéed onions, and milk to a bowl.
2. Mix until smooth and creamy. Start with 1 tablespoon of milk and add more as needed to reach your desired consistency.
3. Set aside.

Prepare the Steak Tartare

1. In another bowl, combine the very cold cubed beef tenderloin, chopped chives, Worcestershire sauce, toasted pine nuts, finely chopped parmesan, capers, olive oil, salt, and pepper.
2. Gently mix until everything is evenly combined.

Assemble and Serve

1. Spread the French onion dip evenly onto a serving platter.
2. Pile the steak tartare mixture over the French onion dip.
3. Serve immediately with ruffled potato chips and prepare for this to disappear in seconds.

Notes

• Keep the tenderloin refrigerated until you’re ready to prepare the tartare. Cold beef is easier to cube neatly and helps maintain the best texture.
• Small pieces of parmesan add little salty bites and more texture throughout the tartare.
• Toasting the pine nuts brings out their buttery, nutty flavor and adds another layer of texture to the dip.

WATCH IT COME TOGETHER

View this post on Instagram

A post shared by ANDREA DE NIEMEYER (@lekitchenbyad)

Many of the kitchen tools, serving pieces, and pantry staples I use can be found in my Amazon Storefront and ShopMy collections, where I’ve curated the items I genuinely use and love.

If you make this recipe, I’d love to hear what you think. Leave a comment below and let me know how it turned out or any personal touches you added along the way.


Don’t forget to bookmark this recipe for later and share it with someone who would enjoy it too. And if you post your creation on Instagram, tag @lekitchenbyad so I can see it and cheer you on from my kitchen.

SHOP THE POST

This post contains affiliate links. If you purchase something through my links, I may earn a small commission at no extra cost to you. I only recommend products I genuinely use and trust in my own kitchen.