Bacon Cheeseburger Dip
A deconstructed cheeseburger loaded with creamy homemade Big Mac sauce, lots of melty cheese, ground hamburger, and topped with crispy bacon, diced pickles, red onions and tomatoes. You'll love this bacon cheeseburger dip!
Servings: 12 appetizer servings
Ingredients
- 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
Instructions
- 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.