CROCK POT CHEESEBURGER DIP

Dig into the deliciousness of Crock Pot Cheeseburger Dip, the ultimate game-day or party treat. It's like having a bacon cheeseburger in dip form, made super easy with your trusty crock pot.

Cheeseburger dip is a culinary experience that captures the flavor of everyone's favorite sandwich in a scoopable dip form. The perfect appetizer, its flavors come together beautifully, with the meaty richness of ground beef, the zesty punch of tomatoes, and the creamy blend of cheeses. Every ingredient complements the next, which brings out the best of what a cheeseburger has to offer.

The best part? It couldn’t be easier to whip up! The slow cooker is the best way to make cheeseburger dip. Besides cooking the bacon and ground beef ahead of time, all you need to do is add all of the ingredients to the crock pot. Let it sit on low, occasionally stirring while the cheese melts and the flavors marry together. In 2-3 hours, your dip is ready to be scooped and can stay warm while you’re serving guests!

WHY YOU’LL LOVE THIS RECIPE

• It easily combines the classic flavors of a cheeseburger into a shareable, indulgent dip.
• Using a crock pot ensures a hands-off, stress-free cooking experience, allowing flavors to come together perfectly over time.
• It pairs beautifully with everything from chips to bread, making it a versatile appetizer anyone can enjoy.
• Ideal for various occasions, whether it's a game day, a cozy family gathering, or a birthday celebration. 

INGREDIENTS YOU’LL NEED

• Cooked Ground Beef - Provides a meaty base, embodying the heartiness of a traditional cheeseburger.
• Cooked Bacon - Adds a smoky, crispy element, enhancing the dish's depth and richness.
• Yellow Onion and Garlic - Offer a fragrant aromatic flavor, balancing the richness with their subtle sweetness and pungent kick.
• Rotel - Introduces a zesty twist with its mix of tomatoes and diced chilies, adding a slight kick of heat.
• Velveeta Cheese - Melts smoothly into the mix, ensuring a creamy, velvety texture.
• Monterey Jack Cheese - Complements Velveeta with its mild flavor, adding stretchiness and a satisfying cheesy pull.
• Evaporated Milk - Acts as a creamy binder, enriching the consistency and dippable texture.
• Worcestershire Sauce - Infuses the dip with a tangy, umami undertone for a well-rounded taste.
• Seasonings - (salt, pepper, paprika) - Fine-tune the flavors, with salt enhancing natural tastes, pepper adding a touch of heat, and paprika delivering a warm, smoky note.

HOW TO MAKE CHEESEBURGER DIP IN THE CROCK POT

Cook the bacon and ground beef: In a large skillet, cook the bacon. Let it rest on paper towels to remove any excess grease. Remove most of the grease in the skillet and use some to cook the ground beef, breaking it up with a spatula until browned. 

Combine ingredients: Add all the ingredients, including the bacon and beef, into a 4-quart or larger crockpot.

Cover and cook: Add the lid to the top and cook on LOW for 2-3 hours. Stir occasionally until well combined and all the cheese is melted.

Mix and serve: Mix before serving and serve with tortilla chips or your favorite dipping vessels. Enjoy!

RECIPE TIPS

• When cooking your ground beef, ensure it's spread out evenly in the pan to guarantee uniform browning and avoid any clumps.
• For optimal texture in your dip, ensure your bacon is extra crispy before adding, as it will soften slightly in the dip.
• If you prefer a thicker consistency, consider draining the Rotel before adding it to the mix to reduce excess liquid.
• Grate your Monterey Jack cheese fresh from the block rather than buying pre-shredded, as fresh-grated cheese melts more smoothly and evenly.
• To prevent sticking or burning at the base, give your dip a good stir every 30 minutes while it's in the crock pot.
• Taste the dip before the final 30 minutes of cooking, allowing time for last-minute seasoning adjustments if necessary.
• If you notice the edges of your dip browning too quickly, adjust your crock pot to the 'warm' setting after the initial cooking period.
• If you prefer a thinner consistency, a splash of regular milk can be added in the final stages to adjust the consistency.

STORING & REHEATING

Storing: Let the dip cool to room temperature. Then, transfer into an airtight container and store it in the refrigerator for 3-4 days.

Reheating: Gently reheat it in a saucepan over low-medium heat, stirring occasionally to ensure even warmth and prevent sticking. You can also microwave the dip in 20-second intervals, stirring after each interval until it's thoroughly heated and retains its creamy consistency. If the dip is too thick, add a splash of milk to restore its original texture.

Freezing is not recommended as the thawing process will separate the cheese, leaving an undesired consistency in the dip.