Bacon cheeseburger dip
A hot skillet dip with all the cheeseburger flavors: browned beef, crispy bacon, melty cheddar, ketchup, mustard and chopped pickles. Made for chip scooping.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 8
- Per serve
- 580 kcal
Ingredients
Method
Cook the bacon in a 10- or 12-inch skillet over medium heat, stirring, until crisp. Scoop it onto paper towels and pour off all but 1 tbsp of the fat.
Turn the heat to medium-high. Add the beef and onion, breaking the meat up, and cook until no pink remains (160°F) and the onion is soft. Add the garlic for the last 30 seconds, then spoon off excess fat.
Turn the heat to low. Add the cream cheese, ketchup, mustard and milk and stir until melted and creamy.
Stir in half the cheddar and most of the bacon and pickles and season. Scatter the rest of the cheddar on top, cover with a lid or foil and leave until it melts.
Top with the remaining bacon and pickles and serve straight from the skillet with chips.
Tips
- At a tailgate, make it in a cast-iron skillet set directly on a grill grate or camp stove over medium heat, stirring often so the bottom doesn't catch. Keep it over low heat while people graze, and toss any left out longer than 2 hours.
- Plain bacon, ketchup and yellow mustard are normally gluten-free, but check labels on flavored bacon. Toasted slider buns are great for dipping but not gluten-free.
- If it thickens as it sits, stir in another splash of milk over low heat.
