Bacon Cheeseburger Queso Dip Recipes

CHEESEBURGER DIP

Steps:

• Preheat the oven to broil.
• Heat a medium cast-iron skillet over medium heat and add the oil. When the oil is hot, add the ground beef and cook, crumbling it with a wooden spoon, until beginning to brown, about 3 minutes. Add the onion and cook until the onion is softened and the beef is cooked through, 7 to 8 minutes. Clear an empty spot in the middle of the skillet, add the tomato paste and toast the paste for a minute. Sprinkle with the garlic powder and stir to coat the meat. Stir in the salsa con queso and half-and-half. Bring to a simmer and cook, stirring, until smooth, about 1 minute. Sprinkle the middle of the dip with the Cheddar, leaving a small border around the edge without cheese. Broil until the top is bubbly and browned in places, 1 to 2 minutes.
• Mix together the mayonnaise, relish and ketchup in a small bowl. Season with salt and pepper.
• Top the dip with a sprinkle of onions and pickle chips, a mound of lettuce and tomatoes and drizzles of the mayo-relish sauce, ketchup and mustard. Serve with tortilla chips for dipping.

BACON CHEESEBURGER QUESO DIP

Steps:

• 1. Cook and drain bacon; set aside.
• 2. In a large skillet over med-high heat, brown beef or ground turkey; drain the beef.
• 3. Then, saute diced onion in a large skillet until translucent.
• 4. In a large saucepan, melt Velveeta cheese, cream cheese, and 1/2 cup milk.
• 5. Stir over medium heat until melted. Add shredded Mexican cheese, beef (or turkey), tomatoes, and bacon. Mix until combined.
• 6. If too thick, add in a little more milk.

SLOW COOKER BACON CHEESEBURGER DIP

Steps:

• 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.
• 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.
• 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.
• 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.

SLOW-COOKER CHEESEBURGER DIP

Steps:

• In a large skillet, cook beef and onion over medium-high heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef; drain. Transfer to a greased 1-1/2- or 3-qt. slow cooker. Stir in the cream cheese, 1-1/2 cups cheddar cheese, Worcestershire, mustard, salt and pepper. Sprinkle with remaining cheese., Cook dip, covered, on low 1-3/4-2-1/4 hours or until mixture is heated through and cheese is melted. Top with tomatoes and pickles. Serve with tortilla chips or crackers.

SLOW-COOKER BACON CHEESEBURGER DIP

Steps:

• In 12-inch skillet, cook bacon over medium-high heat, turning occasionally, until crisp; drain on paper towels. Crumble bacon; reserve 2 tablespoons bacon for garnish.
• In same skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reduce heat to low. Stir in cream cheese, shredded cheese, tomatoes and crumbled bacon until well mixed and cheese starts to melt.
• Pour mixture into 1- to 1 1/2-quart slow cooker. Cover; cook on Low heat setting 2 to 3 hours or until hot and bubbly.
• Stir parsley into dip. Sprinkle with reserved bacon for garnish. Keep on Low heat setting to serve. Serve with bell pepper strips and bagel chips.

SPICY BACON CHEESEBURGER DIP

Steps:

• 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 a paper towel, retaining drippings in the skillet.
• Break ground beef in pieces and add to drippings in the skillet. Cook and stir beef until completely browned, 7 to 10 minutes; drain in a colander. Rinse beef with water to wash away excess fat; drain. Transfer drained beef to a bowl. Stir pickle juice into the beef; season with salt and pepper.
• Combine ground beef mixture, American cheese, cream cheese, diced tomatoes with green chile peppers, green onions, ketchup, Dijon mustard, and cayenne pepper in a slow cooker.
• Cook cheese mixture on Low, stirring occasionally, until the cheese is melted completely, about 1 hour. Crumble bacon over the surface of the dip to serve.