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Donair Dip
Donair Dip Header

This is a Dip for Chips, using the Halifax Donair Meat to create a Donair Dip. You need to already have the Donair Sauce made up to create this dish, so head on over there and make it before making this Dip. This is mixed with Cream Cheese and Halifax Style Seasoned Donair Meat with Mozzarella Cheese. Topped off with some Vegetables, typically Onions & Tomatoes.

Donair Seasoning

This recipe uses JAH Halifax Donair Spice.

For this recipe, we are not after the texture of sliced meat, it’s the taste. Which can be adjusted to be stronger on the Onion or Garlic side, or perhaps you want more heat. Simple enough, add Black Pepper or Cayenne Pepper.

Adjust to suit your taste. Especially the heat, because it is dampened by the Cream Cheese, so you may need to add more to get the desired effect.

Donair Meat Texture

The Texture here still matters, just not in the sense of a Shaved Meat. Instead, with this recipe, we go in the opposite direction with a small crumble or paste-like texture. This allows the Seasoned Ground Beef to go like a paste or small crumble texture, which is perfect for Chip Dips. It is evenly distributed throughout, giving you Halifax Style Donair Flavor with every bite.

To achieve this. Add water to the Ground Beef mixture and blend in until all the water has been absorbed. Cook over max heat and constantly moved around and break the meat down into smaller pieces until all the water has evaporated.

Donair Meat Mixture
Donair Meat Mixture

Donair Mixture

Cream Cheese & Halifax Style Donair sauce is used to create the Dip, with a small amount of Mozzarella Cheese mixed in and cooked. I always use a custom blend of Mozzarella and Provolone cheese at a ratio of 3:1 Mozzarella to Provolone. It really is the best. Spread out into a small casserole dish. Then add some cheese on top and brown in the oven.

Cream Cheese & Donair Sauce Mixture
Cream Cheese & Donair Sauce Mixture
Donair Dip Mixture
Donair Dip Mixture

Chunky Vegetables

If you’re after Chunky Vegetables in the mix, then Dice a Medium Onion and optionally mince some Garlic. Diced Peppers go really well with this too.

You can also experiment with Chilies, Jalapeños, and other hot peppers. Sauté the vegetables for a few minutes towards the end when cooking the Ground Meat and after all the water has evaporated.

Cooking Donair Dip

Bake in the oven at 350 F until heated for about 20 minutes and nice golden spots on the Cheese.

Donair Dip
Donair Dip


Top with Diced Onions and Tomatoes. You can also Garnish with Peppers, Chili Flakes, Aleppo Pepper, Parsley, Green Onions & Hot Peppers.

Donair Dip with Toppings
Donair Dip with Toppings
Donair Dip

Donair Dip

Halifax Style Donair Dip for Your Chips. As Chunky or Smooth and as Spicy as you like. With Halifax Donair Flavors.
Servings: 6 portions
Prep5 minutes
Cook 30 minutes


  • 1 Casserole Dish
  • 1 Skillet
  • 1 Mixing Bowl


  • 1 lbs. Ground Beef
  • 1 C Water
  • 3 Tbl Donair Spice
  • 1 250 g Cream Cheese
  • 1 C Donair Sauce
  • 1/2 C Mozzarella Cheese Blend - plus more for the top
  • 1 bag Tortilla Chips


  • Combine Ground Beef & Donair Seasoning mix really well. Then add water and mix until all the water is absorbed, and the meat is paste like.
    Cook over Max Heat, mixing often and breaking the meat down, until all moisture has evaporated. Add in additional Vegetables if using. Cook for a few more minutes and set aside for now.
  • In a bowl combine Cream Cheese, Mozzarella Cheese, Donair Sauce Whisk well then add in the Donair Meat and Mix. Spread into a small Casserole Dish. Top with more Cheese and Bake in the oven for 20 minutes at 350 F.
  • Remove from the oven and top with Diced Onions & Tomatoes and other vegetables if desired. Serve warm with Tortilla or Pita Chips.
Course: Appetizer, DIP, Snack
Cuisine: Canadian, Halifax Nova Scotia, Maritimer
Keywords: Donair Dip, Hali Dip, Halifax Donair Dip
Author: JAH

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