I use Pinterest often to save recipes I want to make sometime. It’s part of my system for new material. What just amazes me is when I pin something that on the surface doesn’t look exciting, like double cheeseburger dip, and then I get the nightly email from Pinterest and that recipe is the most repinned recipe of the day!
What? Bacon double cheeseburger dip appealed to that many people? Why? It makes me want to make it and see what the charm is. I did that recently when I made the breakfast casserole in a crockpot pin that in two weeks over 200 people repinned. It was ok, but next time I’ll leave the temp on low so it doesn’t burn on one side of the crockpot. That recipe should have carried a warning that crockpot temps may vary.
With that result still fresh on my mind, I approached the making of the bacon double cheeseburger dip cautiously. It didn’t really say how to get the 1/3 cup of bacon bits; whether they were Bac-Os or diced and fried real bacon I don’t know. I simply diced and fried a half package (6 ounces) of bacon. When it was almost crispy I added the diced onion and let that brown along with it.
When the bacon and onion were almost done, I added the pound of extra lean ground beef and used my potato masher to break it into smaller bits. It browned quickly and I turned the stove off and set it aside for a few minutes.
My cream cheese was room temperature with the help of a couple of quick sessions in the microwave. Yes, I’m that last minute person that has to cheat on room temp. I used a full package of cream cheese, 8 ounces, instead of the 4 the recipe called for. I was going to skip the mayo, since it doesn’t agree with us. I grated maybe a ½ teaspoon of lemon zest into the bowl to add that little kick I was going to miss from not using mayo.
I measured the rest of the cheeses and ingredients into the bowl and stirred it well until fully blended. I stirred in the ground beef mixture then smooth it out before sliding it into the preheated oven.
I baked it for 20 minutes and it was just turning lightly golden brown when I removed it from the oven. The aroma was mouth-watering and the taste of the dip was better than I’d have imagined. I had used a maple cured bacon, which added a little extra flavor to the dip. We put the dip in bowls, took our bag of tortilla chips with us in to watch tv and loved it. Now I see why so many people were checking it out and saving the recipe. It’s one of the filling dips like queso, and it was a nice light supper for us that night.
We joked that the bacon double cheeseburger dip should have diced pickle in it, and diced tomato. Everything but lettuce. I had both on hand, I should have tried it. Maybe with the leftovers. Then it would have been almost like a burger thrown into a blender. Ok that sounds gross and this definitely was delish just as it was. Still, some sweet pickle relish and tomatoes would be a suggestion to try in the future.
Bacon Double Cheeseburger Dip
½ package bacon; finely diced
½ white onion; finely diced
1# extra lean ground beef
4 ounces cream cheese; room temp (I used 8 ounces)
½ cup sour cream (I used ¾ a cup)
¼ cup mayo (I didn’t use mayo)
½ teaspoon lemon zest (or a teaspoon of lemon juice)
3 tablespoons ketchup
3 tablespoons Worcestershire
1 teaspoon garlic powder
½ cup cheddar; shredded
½ cup mozzarella; shredded
Preheat oven to 350°F.
Sauté diced bacon in a nonstick skillet until it is almost crispy. Add onion and continue frying until it is just translucent. Add ground beef and fry until it is no longer pink and is caramelized brown in many places. Set aside
In an oven-proof dish mix the rest of the ingredients. Stir in ground beef mixture and spread evenly.
Bake in preheated oven for 20-30 minutes, until it is just beginning to turn golden brown around the edges and top.
Serve hot with tortilla chips or crackers.