Bacon Double Cheeseburger Dip

I made this dip for a Halloween party last weekend and it was a huge hit!

Remember how I said I was running a Halloween Monster Dash 5K? Well, other than it being FREEZING (45 degrees is freezing in Mississippi), it was lots of fun! The race was pretty small, but there were still quite a few people dressed up in costumes. I didn’t get too creative, but I did wear all red and sported my devil horns and tail.

The t-shirt was really fun and I got a medal for finishing 2nd place in my age group. Woo!

How to win a race when you can barely run a sub-30 5K: Do it in a small town in the fattest state in America! No seriously, they served fried chicken and biscuits as the post-race refreshments. I mean, who needs bananas when you’ve got fried chicken? Mississippi, you never cease to amaze me.

Anyhow, after I came home and defrosted after the race, I got to work on this dip! I somehow never managed to snap a photo of my costume this year, but luckily I reused the same one from last year, so you can see it here. The great part about moving every year…. it’s new to everyone else!

Bacon Double Cheeseburger Dip

(adapted from Closet Cooking)

  • 1 lb ground beef
  • Salt & pepper
  • 6 strips bacon
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 (8 oz) package cream cheese, room temperature
  • 1/4 cup mayonnaise
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded cheddar cheese
  • 1 tbsp Worcestershire sauce
  • 2 tbsp ketchup

Heat a skillet over medium heat. Add the beef and cook, breaking it up, until browned. Season with salt & pepper. Drain excess grease and set the beef aside.

Add the bacon to the pan and cook until crispy. Set aside and drain all but a tablespoon of the grease.

Add the onion and cook until soft, about 5-7 minutes. Then add the garlic and saute until fragrant, about a minute.

Mix the ground beef, crumbled bacon, onions and garlic, cream cheese, mayonnaise, mozzarella, cheddar, Worcestershire sauce and ketchup and pour it into a baking dish.

Bake at 350 degrees until bubbly and browned, about 20-30 minutes. Serve with chips, crackers or toasted baguette slices.

As I said, the dip was a hit and was gobbled up like crazy. I got lots of compliments, so I’m sure I will be making this one again!

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Comments

  1. says

    I had to laugh about your comment on the weather. It’s 45 here today, and I was just thinking how nice it is. Haha!

    Congrats on your win! Pretty cool, even if it wasn’t a super competitive crowd. And smart running costume! I love it!*

  2. says

    Impressive finish! Congrats! I worked a 5K this past Sunday and it was 63 degrees in Cambridge!

    the dip looks awesome. I might have to copy that!

  3. Sandy says

    I had this at a New Years Party, it was so good. We put it on a French baguette, fresh baked and sliced. very good

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