Cheeseburger Dip
This recipe started its life in one of the old church cookbooks I keep in my (rather obsessive) collection. But like most things that come out of my kitchen, it didn’t stay the same for long. I’ve tinkered and trimmed until it became my own. Simple. Hearty. A guaranteed crowd-pleaser.
Think cheeseburger in dip form. Creamy, ground beefy, cheesy, and just right for game days or tailgates. The real magic is the chopped dill pickles.
Ingredients
- 1 lb Creamery Creek dry-aged ground beef
- 16 oz cream cheese, softened (two full blocks)
- 2 cups shredded cheddar cheese (or melty cheese blend)
- 2–3 dill pickles, finely chopped (the secret ingredient)
- 1–2 Tbsp all-purpose seasoning (like our Cowboy blend)
Crackers, tortilla chips, or pretzels for serving
Instructions
Brown the beef. In a skillet, cook the ground beef over medium heat until browned, and then a little more until crispy. Drain off extra fat.
Mix it up. Stir in cream cheese, cheddar, chopped pickles, and seasoning. Keep it over low heat until everything melts together.
Serve. Scoop into a crockpot to keep warm. Or pile it into a bowl and set it out with plenty of dippers.
Louisa's Notes
Pretzels or tortilla chips are best. Celery sticks work too if you want crunch without more carbs. This dip also travels well in a lid-latchable slow cooker for tailgates.
And if you ever find yourself with leftovers (? never heard of them), tuck them into a baked potato. Or roll them up in a tortilla for tomorrow’s lunch.
Serving Suggestions
- Toasted baguette slices
- Tortilla chips
- Pretzel bites
- Celery or bell pepper sticks for a lighter option
Optional Enhancements
- Crumbled bacon for added richness
- Sliced jalapeños or hot sauce to spice things up
- More melted cheese on top, broiled briefly for a golden crust (personal favorite variation!)
I hope you try it, it's a real goal post winner in my house! And always, tell me how it goes for you!
XOXO,
Louisa
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