Bacon Cheeseburger Dip Recipe

Cook bacon

Preheat oven to 400°F (200°C) or heat a large skillet over medium heat. Cook 6 slices of bacon until crisp, about 8–12 minutes in oven or 6–8 minutes in skillet, turning as needed. Transfer bacon to paper towels to drain, reserve 1 tablespoon bacon fat for cooking beef if desired. Once cool, crumble or chop bacon into small pieces and set aside.

Cook ground beef and onion

In the same skillet over medium-high heat (add reserved bacon fat or 1 teaspoon neutral oil if needed), add 1 cup ground beef and 1/2 cup finely diced yellow onion. Season lightly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, breaking meat into small pieces, until browned and no longer pink, about 6–8 minutes. Use a slotted spoon to transfer beef and onion to a paper towel-lined plate to drain excess fat. Allow mixture to cool slightly.

Reduce oven temperature to 375°F (190°C). In a medium mixing bowl, beat together 8 oz softened cream cheese, 1 cup sour cream and 1 tablespoon mayonnaise until smooth and lump-free using a rubber spatula or electric mixer on low.

Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon yellow mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, remaining 3/4 teaspoon salt (adjust to taste) and remaining 3/4 teaspoon black pepper until fully incorporated.

Fold in the cooked ground beef and onion, 2 tablespoons ketchup, 2 tablespoons finely chopped dill pickle, and the crumbled cooked bacon, reserving about 2 tablespoons of bacon for garnish. Mix until evenly distributed.

Transfer the combined dip mixture to a 1 to 1.5-quart oven-safe baking dish, spreading evenly. Sprinkle the top with 1 1/2 cups shredded sharp cheddar and the optional 1/2 cup shredded mozzarella for a melty topping.

Bake in preheated 375°F (190°C) oven until dip is bubbly and cheese is melted and golden at the edges, about 15–20 minutes. For a deeper golden crust, broil on high for 1–2 minutes watching carefully to avoid burning.

Remove dip from oven and let rest 5 minutes. Sprinkle with reserved crumbled bacon and 2 tablespoons thinly sliced green onions. Serve warm with toasted baguette slices or crackers for dipping.

Store leftovers covered in refrigerator for up to 3 days. Reheat in a 325°F (160°C) oven until warmed through, about 10–12 minutes, or microwave in 30-second intervals stirring in between.