Cheeseburger Dip
Cheeseburger Dip gives you all the flavors and fixings of a classic bacon cheeseburger in a warm, creamy dip. The perfect easy appetizer for game day or any gathering.
Ingredients
- 1 pound ground beef
- 16 ounces Velveeta cubed
- 1 can 10 ounces diced tomatoes with green chilies, undrained
- 1 cup 113 g mozzarella cheese, shredded
- 1 small red onion diced (about 1/2 cup)
- 1 tablespoon hamburger seasoning
- 4 dill pickles finely diced (about 1/2 cup)
- 4 slices thick-cut bacon cooked and crumbled
- Tortilla chips for serving
Instructions
- To a large skillet over medium heat, add the ground beef. Cook, breaking the meat up as you go, until the beef is no longer pink (8 to 10 minutes). Drain the excess grease from the pan. Add the Velveeta, tomatoes, mozzarella, onions, and hamburger seasoning. Stir to combine. Continue cooking until the cheese is fully melted (about 5 minutes). Fold in the pickles and bacon. Serve warm with tortilla chips or potato chips.
Notes
Do not drain the tomatoes; the liquid adds flavor and keeps the dip from being too thick (it's a dip on the thicker side). Substitutions: ground turkey or chicken for beef; cheddar or a cheddar–Monterey Jack blend for Velveeta; Monterey Jack or Colby Jack for mozzarella; white or yellow onion for red; turkey bacon for regular. Leave out the pickles, onion, or bacon if you prefer. Variations: add jalapeños or hot sauce for heat, or bell peppers, mushrooms, garlic, spinach, diced ham, or sausage. Slow cooker: brown the beef, add it with the Velveeta, tomatoes, mozzarella, onions, and seasoning; cook on low 2 to 3 hours, stirring a few times; add pickles and bacon in the final 15 to 20 minutes, then keep on warm. Store leftovers in an airtight container in the fridge for 3 to 4 days; reheat in the microwave, on the stovetop, in a 350°F oven for 15 to 20 minutes, or in a slow cooker on low for 1 to 2 hours.