Cheeseburger Dip
Cheeseburger Dip is a meaty, cheesy, and delicious appetizer or snack. This recipe is packed with tons of veggies, meat, cheese, and seasonings to give you a bomb of flavor in every bite.
Servings: 8 people
Ingredients
- 1 lb. ground beef
- 1 cup sweet onion diced
- 3 cloves garlic minced
- 14.5 ounce can petite tomatoes diced, drained
- 1/2 cup dill pickles finely chopped plus more for garnish
- 1 Tbsp ketchup
- 1 Tbsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 8 ounces cream cheese softened, cubed
- 4 ounces sharp cheddar cheese shredded
- 4 ounces Monterey Jack cheese shredded
- parsley fresh chopped for garnish optional
Instructions
- In a large skillet over medium-high heat add the ground beef and break it up, once broken up add the onions and cook, stirring occasionally until the beef is cooked through with no pink left and the onions are translucent, 8-10 minutes. Add the garlic and cook until fragrant, stirring it in, 30 seconds. Drain off any excess grease.
- Add the tomatoes, pickles, ketchup, Worcestershire, salt, and pepper, mix to combine.
- Add the cream cheese and stir constantly until it is melted into the dip.
- Lower the heat to low and add the shredded cheeses, stir it in until melted.
- Take off the heat and serve with more chopped pickles for garnish and parsley.
Notes
Serve this directly out of the skillet or place it into a serving bowl. This can be warmed back up in the microwave or skillet.
You can even place the finished dip into a slow cooker on the warm setting for a party. Stir it every 15 minutes or so.
I like to serve potato chips or tortilla chips with this.
It really does taste like a melted cheeseburger! The pickles give it a little zing that just works.
For a spicy version, you can use a can of Rotel in place of the diced tomatoes. You could also add a diced jalapeno or two while cooking the beef with the onions.
Adding ½ pound of cooked and crumbled bacon would also be extremely yummy.
Store any leftovers in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
I like to use the block cheese and grate it myself, it melts much better.