Notes on Crock Pot Bacon Cheeseburger Dip
I can’t believe I forgot to take pictures when I tried this. Two weeks ago, my work place had an appetizer contest that I was suckered into participating in. So, I needed something that could be made the night before and then could be kept warm until we did the tasting at 11am. I wanted to make something warm because cold dishes gag me and I honestly think pasta and potato salads are awful. I needed something that I could make in the crock pot.
I started hunting through Pinterest for crock pot appetizers and narrowed my choices between candy bacon and bacon cheeseburger dip. Because, honestly, you can never go wrong with bacon. I flipped a coin and ended up with the dip. I read through a few recipes and choose the simplest. There were a couple that added different types of cheese and chilies and I just didn’t want to deal with that.
I doubled my chosen recipe (kind of) and here are my observations. I cooked the hamburger the night before. I bought a big package of hamburger and I think I probably used close to 3 pounds. This was a little much but I was eyeballing the amount and hedging my bets on how much an office full of guys would eat. I then let the hamburger cool before adding everything to my big crock pot. I used two packages of cream cheese, one 2 cup package of mild cheddar cheese, and one 2 cup package of sharp cheddar cheese, one can of RO*TEL diced tomatoes and green chilies, and two packages of bacon pieces. I am not fond of heat and thus only used one can of diced tomatoes and green chilies. I layered the cheeses and RO*TEL in-between layers of hamburger and set the whole thing in the refrigerator.
At work the next morning, I plugged in my crock pot at 8am and set it to low as the recipe suggested. By 9am, the crock pot had been going for about an hour and I was worried the cheeses wouldn’t melt in time for the 11am tasting. I turned it up to high and it melted just fine. I stirred it a couple of time along the way to make sure everything was mixed and melting evenly. I added another bag of bacon pieces to the top at the end. The end product was a little chunky. I probably should have added more cream cheese and cheddar cheese to make it creamier. I had some Scoops Tostitos chips and a little bottle of Louisiana hot sauce in case some people wanted some extra heat.
They ate the whole thing, scraping the bottom of the pot. I won second place, behind the crab dip. If I was to make this again, I’d defiantly add more cheese and probably more bacon. You can never have enough bacon. Ugh, I can’t believe I forgot to take pictures! (head/desk)
- 1 pound hamburger
- 1 block 8oz cream cheese
- 2 cups shredded cheddar cheese
- 1 10oz can diced tomatoes and green chilies
- 1 6oz package bacon pieces
– cook hamburger until no longer pink, drain grease
– add all ingredients to crock pot and cook on low 2 to 3 hours, stirring occasionally
– garnish with more bacon pieces when done and serve warm with your preferred dippers
- Honestly, add as much bacon as you want. You can never go wrong with more bacon.
- If preparing the next day, turn crock pot onto high but keep an eye on it so it doesn’t burn.
- If looking for a creamier dip, increase cheeses by half.
- I got several compliments on bringing the hot sauce. People can make their dip as hot as they want.