Bacon cheeseburger dip is loaded with homemade Big Mac sauce, American cheese, juicy ground hamburger, melty colby jack cheese and topped with crispy bacon, diced pickle spears and red onions.
You’ll love this deconstructed cheeseburger dip for parties, football games, summer cookouts, holiday gatherings, etc. Prepare this in the oven or on the smoker outside.
I am always looking for easy appetizers and dips that are family-friendly and crowd favorites. Like my Jalapeño Popper Hot Corn Dip, Meat Lover’s Pizza Dip, Spicy Italian Sausage Dip, and Smoked Jalapeño Popper Dip.
Key Ingredients in Cheeseburger Dip
I don’t know about you, but great appetizers and party food are my motivation of hosting parties and gatherings. It’s really just an excuse to eat and be merry! It’s even better when the recipe is pretty simple and has steps you can make ahead. Here are the key ingredients in my bacon Cheeseburger Dip:
Ground Hamburger – I use 80/20. Be sure to strain the fat before adding to the dip.
Crispy Bacon – cook the bacon to crispy, I like to do this the morning and have it sitting aside when I am ready to prepare the dip.
Homemade Big Mac Sauce – whip this up a day or two ahead of time to make your life easier.
Colby Jack Cheese – shred some colby jack for this recipe. It’s the perfect balance of smooth Monterey Jack and mild cheddar.
American Cheese – it wouldn’t be a burger without Kraft Singles, am I right?
Red Onion – you can withhold this ingredient, but we love red onions on our burgers and in this cheeseburger dip.
Cream Cheese & Sour Cream – although not normally used in burgers. These two ingredients are important for adding to the creaminess and smoothness of the dip and making it “dippable”.
Diced Dill Pickles – used for topping the dip at the end, just before serving. The dill pickles add the perfect tanginess to this cheesy creamy dip.
How to Make Cheeseburger Dip
Step 1 – Make the Big Mac sauce ahead. Combine all the sauce ingredients into a medium-sized bowl. Mix well until smooth, then store it, covered tightly, in the refrigerator until assembling to dip for baking/smoking.
Step 2 – Cook the hamburger on a skillet until it’s nearly cooked through but still has some pink. Strain the excess fat with a paper towel, then add the hamburger into a 9×13 casserole dish or disposable aluminum pan.
Step 3 – Assemble the dip by adding all of the cheeseburger dip ingredients into the casserole dish and bake uncovered in the oven or on a smoker at 250 degrees for about 1.5 hours. Add sour cream and mix well until smooth, then top with remaining cheese and crispy bacon. Return to the oven/smoker for another 15-30 minutes or until the cheese has melted through.
You can use baguettes, tortilla chips, or even veggie sticks. But our absolute favorite is kettle chips or Ruffles (although Ruffles don’t hold up as well as kettle chips once the dip sets and the cheese isn’t as gooey).
Alternate Cooking Options
If you are looking to keep this dip warm throughout your gathering, I recommend preparing this in a slow cooker instead of in the oven or on the smoker. To cook this in the slow cooker, add all the ingredients (except remaining cheese and the bacon) and cook on low for 6 hours or on high for 4 hours.
Top with the remaining cheese and crispy bacon, cover and continue to cook until the cheese melts through. Keep on the “warm” function while serving to prevent the cheeses from hardening.
Tools I Love:
Looking for More Party Foods?
Did you love this bacon cheeseburger dip? Be sure to comment below with any questions or feedback. Don’t forget to tag me on IG with any photos; @BadBatchBaking and use #BadBatchBaking
Bacon Cheeseburger Dip
- 1 lb ground hamburger I used 80/20
- 8 strips bacon, cooked crispy diced
- 12 slices Kraft singles American cheese
- 3 cups colby jack cheese, shredded divided
- 1/2 block cream cheese 4 oz
- 1 - 14.5 oz can diced tomatoes, drained well
- 1/2 red onion, diced divided
- 1/2 cup sour cream
- 5 dill pickle spears, diced for topping at the end
Big Mac Sauce
- 3/4 cup mayonnaise
- 3 tablespoons sweet relish
- 1 heaping tablespoon grated yellow onion (with juices)
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp fine sea salt
- Preheat the oven or smoker to 250 degrees.
- Cook the hamburger in a skillet until it's almost cooked through, but slightly pink.
- Prepare the Big Mac sauce by combining all ingredients into a bowl. Mix well until smooth.
- Into a 9x13 casserole dish, add the ground hamburger, American cheese, 2 cups of shredded colby jack cheese, cream cheese, diced tomatoes, and half the red onions.
- Cook uncovered for 1.5 hours or until heated through and cheese are melted. Be sure to check on it half way through to ensure you don't overcook. Add the sour cream and mix until smooth.
- Top with the remaining shredded cheese and crispy bacon. Continue to cook another 15-20 minutes or until the cheese on top has melted.
- When dip is cooked through, top with remaining diced red onions and diced pickle spears. Serve with kettle chips, tortilla chips or veggie sticks.