Recipe: Bacon Cheeseburger Dip (2024)

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Main Dishes

Patty Catalano

Patty is a recipe developer and food writer. She worked Alton Brown’s Research Coordinator and podcast producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.

updated May 1, 2019

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This one-pan dip has everything you love about a bacon cheeseburger in one gooey, scoopable bite.

Serves10 to 12Prep20 minutesCook30 minutes

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The Scoopable Way to Serve Bacon Cheeseburgers

Bacon cheeseburger dip is a one-skillet wonder. Crisp thick-cut bacon in the skillet before browning onion and ground beef in the rendered fat. Dovetailing the two steps saves you from adding dishes to the pile while infusing the burger meat with bacon’s characteristic smoky flavor. Next, grab the cheese, ketchup, and mustard and stir them in to season the burger base. A trip under the broiler melts the cheese to a browned and bubbly state. Finish the skillet with smoky bacon, tomato, scallions, and dill pickles.

Serve the Dip from the Skillet

The cast iron skillet keeps the dip warm far longer than a casserole dish, but in the unlikely event that it cools before complete consumption, slip it onto a hot grill to reheat. Stick a few slices of French bread under the broiler, or if the grill is warming up, toast them on that. The sturdy slices are just what this dip calls for, so you can be sure to get a hearty scoop of cheeseburger dip with all the toppers. With this dip, you can have all the flavors of a bacon cheeseburger even before the main course hits the grill.

Comments

This one-pan dip has everything you love about a bacon cheeseburger in one gooey, scoopable bite.

Prep time 20 minutes

Cook time 30 minutes

Serves 10 to 12

Nutritional Info

Ingredients

8 ounces
thick-cut bacon (about 5 slices), cut crosswise into 1/2-inch pieces
1 cup
diced yellow onion
2 cloves
garlic, minced
1 pound
lean ground beef
1 cup
shredded mozzarella cheese (4 ounces), divided
1 cup
shredded cheddar cheese (4 ounces), divided
6 ounces
cream cheese, cubed and at room temperature
1/4 cup
sour cream
1/4 cup
mayonnaise
1 tablespoon
Worcestershire sauce
1 tablespoon
ketchup
2 teaspoons
yellow mustard
Serving options: Diced tomato, sliced scallions, diced pickles, toasted French bread slices, corn chips

Instructions

Arrange a rack 4 inches from the broiler, and heat the broiler to high.
Place the bacon in a 10-inch cast iron skillet and cook on medium heat until browned and crisp, about 15 minutes. Using a slotted spoon or tongs, transfer the bacon to a plate lined with a double layer of paper towels and set aside. Pour off all but 1 tablespoon of the bacon fat from the pan.
Add the onion to the pan and cook over medium heat until softened and browned, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the ground beef and cook, breaking the meat into small pieces, until browned and no longer pink, 5 to 6 minutes. Pour off and discard any remaining fat in the pan.
Reduce the heat to low. Add 1/2 cup of the mozzarella cheese, 1/2 cup of the cheddar cheese, cream cheese, sour cream, mayonnaise, Worcestershire sauce, ketchup, and mustard. Stir until the cheeses melt. Add 1/2 of the reserved bacon and stir to combine.
Smooth the dip into an even layer, then sprinkle with the remaining 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese. Broil until the cheeses melt and are browned and bubbly, 1 to 2 minutes.
Sprinkle with the remaining bacon and diced tomatoes, sliced scallion, or diced dill pickles if using. Serve with toasted French bread slices or corn chips.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Make ahead: The onion and beef mixture can be made up to 1 day in advance and refrigerated. Reheat in the cast iron skillet before adding the cheeses.