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Bacon Cheeseburger Dip

40 Mins


1 Tablespoon Extra-Virgin Olive Oil

1 Large Red Onion, Chopped

1/2 Pound Ground Beef

6 Slices Bacon

8 Ounces Cream Cheese, softened

3/4 Cup Shredded Cheddar Cheese

3/4 Cup Shredded Monterey Jack Cheese

1 Tablespoon Worcestershire Sauce

1 Teaspoon Garlic Powder

Kosher Salt

Freshly Ground Black Pepper

24 Martin’s Party Potato Rolls, lightly toasted, for serving

Serves: 6


Step 1

Preheat oven to 350°F.

Step 2

In a large skillet over medium heat, cook bacon until crispy, about 6 minutes, then drain on a paper towel-lined plate. Let cool, then crumble and add to a large bowl.

Step 3

While bacon is cooking, combine cream cheese, cheddar, Monterey jack, Worcestershire, and garlic powder in a separate large bowl and season generously with salt and pepper.

Step 4

Cook onion in the same pan as before, in some of the leftover bacon grease, over medium-heat until soft, 4 to 5 minutes, then add beef and cook until no longer pink, about 6 minutes. Drain fat, then add beef to the bowl with the bacon crumbles. Toss to combine.

Step 5

Add meat and onion mixture to the bowl with the cheeses and stir thoroughly to combine.

Step 6

Transfer mixture to an ovenproof baking dish or cast-iron skillet (as used here) and bake until dip is warmed through and cheese is golden and bubbly, 12 to 15 minutes.

Step 7

Serve with lightly toasted Martin’s Party Potato Rolls in a ring around the edge of the pan.

Recipe adapted from: