Slow Cooker Cheeseburger Dip
If you’re looking for the ultimate party dip, your search is officially over. This Slow Cooker Cheeseburger Dip has everything you love about a classic cheeseburger bubbling together in one easy, crowd-feeding slow cooker situation.
This dip starts with seasoned ground beef and onion cooked right on the stovetop, then everything gets transferred to the slow cooker where it melts together into the most irresistible cheesy, beefy dip you’ve ever had. The secret ingredient that sets it apart from every other cheeseburger dip out there is Palmetto Cheese Homestyle Pimento Cheese. It melts in beautifully and adds a rich, Southern-style depth of flavor that cream cheese and cheddar alone just can’t replicate.
Save The Recipe!
Add your email below and we’ll send it straight to your inbox+ you’ll receive all our newest recipes!
Finish it off with a garnish of diced pickles and red onion or scallions, set it out straight from the slow cooker to stay warm, and watch it vanish. It’s the dip that disappears first at every single gathering, and once you taste it, you’ll completely understand why.
Table of Contents
Why You’ll Like This Recipe
- Slow cooker convenience — once the beef is browned, the slow cooker does all the work, keeping the dip warm and ready to serve for hours.
- Big cheeseburger flavor — every component of a great cheeseburger is in this dip, from the Worcestershire-seasoned beef to the pickle juice tang and the ketchup finish.
- Palmetto Cheese Homestyle Pimento Cheese is the game changer — it melts into the dip and adds a creamy, savory richness that takes this from good to absolutely unforgettable.
- Perfect for a crowd — this recipe is ideal for game days, holiday parties, potlucks, or any gathering where you need to feed a lot of people with minimal effort.
Ingredients
Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card
- Ground beef: The hearty, savory base of the dip.
- Yellow onion: Adds a subtle sweetness and savory depth.
- Garlic powder: A quick, easy way to add savory garlic flavor.
- Yellow mustard: A classic cheeseburger condiment that adds a subtle tang.
- Worcestershire sauce: Adds a deep, umami-rich savoriness.
- Cream cheese: Room temperature cream cheese melts smoothly into the dip and gives it a thick, creamy base.
- Evaporated milk: Helps loosen the dip to the perfect scoopable consistency.
- Palmetto Cheese Homestyle Pimento Cheese: The star ingredient — this Southern-style pimento cheese melts into the dip and adds a one-of-a-kind creamy, savory, slightly tangy flavor that sets this recipe completely apart.
- Diced tomatoes with green chiles: Adds a little heat, acidity, and texture.
- Sharp cheddar cheese: Shredded and melted in for extra cheesy pull and bold cheddar flavor.
- Ketchup: Adds a touch of sweetness and that signature cheeseburger flavor.
- Dill pickle juice: The tangy secret weapon.
- Diced pickles and red onion or scallions: Fresh garnishes that add crunch, color, and a pop of brightness right before serving.
- Dippers: Tortilla chips, corn chip scoops, and toasted burger buns all work perfectly for scooping up every last bit.
How to Make This Recipe
- In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon, until the beef is browned and the onion is softened. Drain any excess fat.
- Stir in the garlic powder, mustard, and Worcestershire sauce. Season well with salt and black pepper.
- Transfer the beef mixture to a 4-quart slow cooker.
- Add the cream cheese, evaporated milk, Palmetto Cheese Homestyle Pimento Cheese, drained diced tomatoes with green chiles, shredded cheddar, ketchup, and pickle juice. Stir to combine.
- Cover and cook on low for 2 to 3 hours or on high for 1 to 1½ hours, stirring occasionally, until the cheese is fully melted and the dip is hot and bubbly.
- Stir well before serving. Garnish with diced pickles and red onion or scallions.
- Serve directly from the slow cooker with tortilla chips, corn chip scoops, and toasted burger buns.
Expert Tips & Substitutions
- Room temperature cream cheese is key: Cold cream cheese takes much longer to melt and can leave lumps in the dip. Set it out at least 30 minutes before you start.
- Don’t skip draining the tomatoes: Excess liquid from the diced tomatoes will make the dip too thin. Drain them well before adding to the slow cooker.
- Keep it warm for serving: Once the dip is done, switch the slow cooker to the warm setting so it stays perfectly scoopable throughout the party.
- Meat swap: Ground turkey or ground chicken can be substituted for a lighter version. Season it well since poultry needs a little more flavor help than beef.
- Heat level: For a spicier dip, use a can of diced tomatoes with hot green chiles, or stir in a few dashes of hot sauce before serving.
- Make it stovetop: No slow cooker? Combine everything in a large pot or Dutch oven over low heat, stirring frequently until fully melted and hot.
Storage
Store any leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring frequently and adding a splash of evaporated milk or water to loosen it back to the right consistency. It can also be reheated in the microwave in 30-second intervals, stirring between each interval.
The dip can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Yes! Brown the beef and mix everything into the slow cooker insert the night before, then refrigerate the insert overnight. Pull it out 30 minutes before cooking and proceed with the recipe as written.
A 4-quart slow cooker is ideal for this recipe. A 6-quart will also work — the dip will just be shallower in the insert, which is totally fine.
The evaporated milk helps keep the consistency smooth, but if it thickens up while sitting on warm, stir in a splash more evaporated milk or a little water to loosen it back up.
Absolutely. Combine the browned beef and all remaining ingredients in a large pot or Dutch oven over low heat. Stir frequently until everything is fully melted and the dip is hot throughout, about 15–20 minutes.
More Recipes Like This
This post was created in partnership with Palmetto Cheese Homestyle Pimento Cheese. All thoughts and opinions are 100% my own.
Slow Cooker Cheeseburger Dip
Ingredients
- 1 pound ground beef
- 1 cup finely diced yellow onion
- 1 teaspoon garlic powder
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- salt and black pepper to taste
- 8 ounces cream cheese room temperature
- 5 ounces evaporated milk
- 10 ounce container Palmetto Cheese Homestyle Pimento Cheese
- 10 ounce can diced tomatoes and green chiles drained
- 2 cups sharp cheddar cheese
- 1/4 cup ketchup
- 2 tablespoons dill pickle juice
- finely diced pickles for garnish
- finely diced red onion or sliced scallions for garnish
- Dippers: tortilla chips, corn chip scoops, and toasted burger buns
Instructions
- In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon, for 7 to 8 minutes, until the beef is browned and no longer pink and the onion is softened. Drain any excess fat.
- Stir in garlic powder, mustard, and Worcestershire sauce and season with salt and freshly ground black pepper.
- Transfer the beef mixture to a 4-quart slow cooker. Add the cream cheese, evaporated milk, Palmetto Cheese Homestyle Pimento Cheese, diced tomatoes with green chiles, cheddar cheese, ketchup, and pickle juice and stir to combine.
- Cover and cook on low for 2 to 3 hours or on high for 1 to 1 1/2 hours, stirring occasionally, until the cheese is fully melted and the dip is hot and bubbly.
- Stir well before serving. Garnish with diced pickles and red onion or scallions. Serve directly from the slow cooker with tortilla chips, corn chip scoops, and toasted burger buns.
Notes
Expert Tips & Substitutions
- Room temperature cream cheese is key: Cold cream cheese takes much longer to melt and can leave lumps in the dip. Set it out at least 30 minutes before you start.
- Don’t skip draining the tomatoes: Excess liquid from the diced tomatoes will make the dip too thin. Drain them well before adding to the slow cooker.
- Keep it warm for serving: Once the dip is done, switch the slow cooker to the warm setting so it stays perfectly scoopable throughout the party.
- Meat swap: Ground turkey or ground chicken can be substituted for a lighter version. Season it well since poultry needs a little more flavor help than beef.
- Heat level: For a spicier dip, use a can of diced tomatoes with hot green chiles, or stir in a few dashes of hot sauce before serving.
- Make it stovetop: No slow cooker? Combine everything in a large pot or Dutch oven over low heat, stirring frequently until fully melted and hot.
Storage
Store any leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring frequently and adding a splash of evaporated milk or water to loosen it back to the right consistency. It can also be reheated in the microwave in 30-second intervals, stirring between each interval. The dip can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
