Cheeseburger Dip

5 from 2 votes

FAST, EASY Cheeseburger Dip with the hearty meaty taste of burgers and cheese together with all of your favorite burger toppings like tomato and onion PLUS add BACON for even MORE flavor!

Prep Time5

Cook Time5

metling30

Total Time40

Course: Appetizer

Cuisine: American

Keyword: cheeseburger dip, cheeseburger dip with bacon

Servings: servings

Calories: 164kcal

Author: Wendi Spraker

Cost: $15

Equipment

skillet
spatula
can opener
Crockpot or sauce pan or baking dish
large spoon

Ingredients

16 Oz Velveeta whole loaf
8 oz Cream Cheese
10 oz Rotel tomatoes and green chilis
4 oz chopped green chilies can
1 lb ground beef 80/20
1 tablespoon minced Garlic heaping
1 packet Hidden Valley Ranch Seasoning
2 Cups Cheddar Cheese shredded

Instructions

Cut the velveeta and cream cheese into cubes.
Put the velveeta, cream cheese, rotel, chopped green chilis into the cooking vessel (crockpot bowl, saucepan, oven safe dish, etc)
In a large skillet, tear the ground beef into 1 inch pieces and cook over medium heat until no longer pink. While cooking, add the minced garlic and packet of hidden valley ranch to the beef. When cooked through, drain off any grease and put the cooked ground beef into the dish with the cheeses and rotel.
Heat in crockpot for 2-3 hours (saucepan, until melted)(baking dish at 300 for 30 minutes). Just before serving, top with cheddar cheese and allow to melt completely.

Video

Notes

Change up the flavors slightly by adding some worcestershire, ketchup and mustard, diced tomatoes or a different cheese on top!
It’s fine to substitute garlic powder for minced garlic - 1 tablespoon of either.
Substitute taco seasoning for the hidden valley ranch for a slightly different flavor.
Sausage is good instead of hamburger!
Cheese whiz will work instead of velveeta, BUT it’s more expensive for the same quantity.
It’s fine to halve this recipe for a smaller crowd.
This dip does freeze ok.
It saves in the fridge for about 5-7 days.

Nutrition