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.
Servings: 24 servings
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. Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!