Sure to be the MVP of any party, this bacon cheeseburger dip is creamy and tastes just like a gooey cheeseburger! It’s so creamy and addicting… serve it at a party and watch it disappear, quickly. Everyone will want the recipe!
Party food recipes like this Cheeseburger Dip are great for game days, holidays, and pretty much any gathering. Party guests love finger foods and dips! We LOVE easy, family-favorite recipes like my Bacon Ranch Cheese Ball and this Crockpot Bold Chex Mix. This is one of my Appetizer recipes you’ll definitely want in your collection!
BACON CHEESEBURGER DIP
Does it get much better than a great dip at a party? I don’t know about you guys, but for me, the best part of a party is the food!
Hanging out with great friends gets even more awesome when you’re hanging out around a spread of amazing party food.
I’ve always been a sucker for a great dip. There are SO many flavor combinations!
But this one though… man oh man… you won’t believe how well the seasoned ground beef mixes with the cream cheese, tender onions, gooey cheeses… ahhhh I’m getting hungry.
HOW TO MAKE THIS DIP RECIPE
- Cook bacon until crispy, then set aside on a plate to drain.
- Cook onions until soft, then add ground beef and cook until cooked through. Drain.
- Crumble bacon and add most of it to a large mixing bowl.
- Add in ground beef and onion, cream cheese, most of the cheeses, Worcestershire sauce, garlic powder, salt and pepper to mixing bowl.
- Combine well, then add to a baking dish or skillet.
- Top with what’s left of the cheeses and bacon, then bake until bubbly.
- Top with chopped dill pickles and minced parsley.
COOKING TIPS FOR CHEESEBURGER DIP
- Finely Chop – when chopping your onions, make sure to chop them fairly small. Even though they are cooked, not many people want to chomp down on a big piece of onion.
- Garnish – garnishes are totally optional, but I highly recommend the chopped dill pickles here. They really take this dip to epic cheeseburger level!
- Make plenty – this dip always goes QUICKLY whenever I make it for a party, so I highly recommend doubling or tripling it for anything other than a small gathering. Helpful hint: in the recipe card below, if you hover over the servings number, a toggle bar will show up. Slide the bar to adjust for how many servings you’ll need, and it will automatically calculate the ingredient amounts you’ll need!
As far as dippers go, I usually stay with kettle-cooked potato chips (that salty crunch is so satisfying!), but some toasted baguette slices would work too!
VARIATIONS OF THIS RECIPE
- One Pan – to make this a one pan dip, break out an oven-safe skillet. You can cook the bacon, beef and onion in the skillet, and mix it all together right in the same skillet, then bake!
- Healthier – try swapping half (or all) of the ground beef for ground turkey for a slightly healthier alternative.
- Toppings – feel free to add some of your favorite burger toppings. My favorites are crispy fried onions, along with the dill pickles.
- Crockpot – I love making this dip in the slow cooker, and the directions are written down below in the recipe card.
MAKING THIS RECIPE AHEAD OF TIME
This dip seems to thicken a bit as it sits, so you can make this ahead of time, but I would advise you to stir in some beef broth, about 1/4 cup or so, as you reheat it.
Leftover dip should be refrigerated and kept in an airtight container for up to 4-5 days.
- Slow Cooker – I prefer using a smaller slow cooker for this recipe, as I think it cooks the dip more evenly, and this is the model I have and love. The exact slow cooker used in the photos is this one, but it’s pretty pricey!
- Small Cast Iron Skillet – if you’re looking for a great oven-safe skillet that fits this recipe size, this is the one I use.
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- 1-2 Tbsp olive oil
- 1 yellow onion, diced
- 1/2 lb. ground beef (I used 80/20)
- 7 slices bacon
- 8 oz cream cheese, softened
- 3/4 cup shredded Monterey Jack cheese
- 3/4 cup shredded cheddar cheese
- 1 Tbsp Worcestershire sauce
- 1 tsp garlic powder
- kosher salt and black pepper, to taste
- diced dill pickles, for garnish
- minced fresh parsley, for garnish (optional)
- Preheat oven to 350 F degrees. Spray an 8 inch cast iron skillet or 1.5-2 qt baking dish with non-stick cooking spray and set aside.
- To a large skillet, add bacon slices and cook over MED-LOW heat until browned and crispy. Remove to paper towel lined plate, reserving grease in skillet.
- Increase heat to MED-HIGH. Add onions and cook until soft and translucent, about 4-5 minutes. Add ground beef, crumble and cook until cooked through, about 4-5 minutes. Transfer beef to another paper towel lined plate to absorb excess grease.
- When bacon is cool enough to handle, crumble. Add crumbled bacon, cooked hamburger and onion, cream cheese, 1 cup of the cheeses, Worcestershire sauce, garlic powder, salt and pepper to a large mixing bowl. Mix well.
- Transfer mixture to prepared skillet or baking dish, top with remaining 1/2 cup cheeses and bake until bubbly, about 12-15 minutes.
- Top cooked dip with diced dill pickles and a sprinkling of fresh parsley (if desired), and serve hot. I like to serve this with potato chips.
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CROCKPOT DIRECTIONSComplete steps 2, 3, and 4 as directed. Next, transfer to a 2 quart slow cooker, sprinkle with remaining cheeses, cover, and cook on LOW for 3-4 hours or HIGH for 1 1/2 - 2 hours, or until warmed through and bubbly. Proceed with step 6 as directed.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Recipe adapted slightly from Delish
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