BACON CHEESEBURGER DIP

Appetizers|Beef|Casseroles|Gluten-free

Ingredients

The Dip:

½ pound bacon

1 large onion, chopped

1 ¼ pounds ground beef

1 teaspoon salt

1 teaspoon black pepper

8 ounces cream cheese, softened

1 cup Hellmann’s Mayonnaise

½ cup sour cream

3 tablespoons yellow mustard

⅓ cup sweet pickle relish

2 teaspoons apple cider vinegar

1 ½ teaspoons garlic powder

1 ½ teaspoons onion powder

1 ½ teaspoons paprika

The Garnish:

2-3 tablespoons ketchup

½ cup pickles, chopped

½ cup tomatoes, small chopped

½ cup lettuce, finely chopped

Tortilla chips or toasted bread slices

Instructions

Preheat oven to 350 degrees.

Cook the bacon in a large deep skillet over medium high heat until crispy. Remove and chop. Set aside. Drain most of the bacon grease from the skillet leaving only a thin layer in the base of the pan.

Add the onions and ground beef to the pan and cook, breaking the meat up with a spatula until it is cooked through. Drain any excess fat or moisture from the pan and remove it from the heat.

Add all of the remaining ‘dip’ ingredients to the pan and stir until everything is well incorporated. Transfer this mixture to a small baking dish or pie plate. Bake for 15-20 minutes until hot and bubbly. Note – if you make the dip in advance and refrigerate, bring to room temperature before baking.

Drizzle the ketchup across the top of the dip in a zig zag pattern. Garnish with the pickles, tomatoes, and lettuce.

Serve hot wit tortilla chips or toasted bread slices. Yum!