Categories: Appetizers
Ingredients
- 1-2 Tbsp olive oil
- 1 yellow onion, diced
- 1/2 lb. ground beef (I used 80/20)
- 7 slices bacon
- 8 oz cream cheese, softened
- 3/4 cup shredded Monterey Jack cheese
- 3/4 cup shredded cheddar cheese
- 1 Tbsp Worcestershire sauce
- 1 tsp garlic powder
- kosher salt and black pepper, to taste
- diced dill pickles, for garnish
- minced fresh parsley, for garnish (optional)
Directions
-
Preheat oven to 350 F degrees. Spray an 8 inch cast iron skillet or 1.5-2 qt baking dish with non-stick cooking spray and set aside.
- To a large skillet, add bacon slices and cook over MED-LOW heat until browned and crispy. Remove to paper towel lined plate, reserving grease in skillet.
- Increase heat to MED-HIGH. Add onions and cook until soft and translucent, about 4-5 minutes. Add ground beef, crumble and cook until cooked through, about 4-5 minutes. Transfer beef to another paper towel lined plate to absorb excess grease.
- When bacon is cool enough to handle, crumble. Add crumbled bacon, cooked hamburger and onion, cream cheese, 1 cup of the cheeses, Worcestershire sauce, garlic powder, salt and pepper to a large mixing bowl. Mix well.
- Transfer mixture to prepared skillet or baking dish, top with remaining 1/2 cup cheeses and bake until bubbly, about 12-15 minutes.
- Top cooked dip with diced dill pickles and a sprinkling of fresh parsley (if desired), and serve hot. I like to serve this with potato chips.
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TO COOK IN SLOW COOKER:
- Complete steps 2, 3, and 4 as directed. Next, transfer to a 2 quart slow cooker, sprinkle with remaining cheeses, cover, and cook on LOW for 3-4 hours or HIGH for 1 1/2 – 2 hours, or until warmed through and bubbly. Proceed with step 6 as directed.