Slow Cooker Bacon Cheeseburger Dip

Slow Cooker Bacon Cheeseburger Dip

Bryndis

"I made this a couple of years ago for a picnic, and it was a huge hit. Serve with bell pepper strips and bagel chips. Really good with tortilla chips, too."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h 20 m servings 157 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a plate lined with paper towels, reserving drippings in the skillet.
  2. Break ground beef into the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain beef, return skillet to stove, and reduce heat to low.
  3. Stir diced tomatoes with green chile peppers, cream cheese, and shredded Cheddar-Monterey Jack cheese blend into ground beef. Crumble bacon and stir most of it, reserving a few teaspoons for garnish, into beef mixture; cook and stir until cheese begins to melt, 2 to 3 minutes; transfer to a slow cooker.
  4. Cook in slow cooker on Low until hot and bubbly, 2 to 3 hours. Stir parsley into the dip. Garnish with reserved bacon. Keep in the slow cooker set to Low to serve.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

I made this for a marriage renewal reception. >>I doubled the recipe >>Doubled the bacon in each batch >>Used petite diced tomatoes to avoid the green chilis >>Omitted the parsley, because the ...

I doubled the recipe. I found the it was too cheesy, mainly too much cream cheese. It made it taste like I put in a ton of sour cream. I also added garlic powder (almost a tablespoon), onion ...

I loved this dip! I ommitted the parsley, but kept everything else the same and thought it had great flavor! It was great on tortilla chips and would be even better on bagel chips as recommend...

4 stars - almost 5 stars because I couldn't quit eating it. We doubled the bacon and served it with French bread. Next time, we'll try adding in some diced jalapeno's...very quick & easy to ma...

Made as written except that I used venison instead of beef. It seemed to be missing a little something but I'm not sure what. All I had on hand was mild tomatoes and green chilies and I think th...

Other stories that may interest you