Memorial Day Winner: Just 4 ingredients. I make it when I want the holiday cookout appetizers handled hours ahead without standing by the grill.

This 4-ingredient slow cooker cheeseburger dip is my answer to Memorial Day (and really any cookout) when I want the appetizers handled hours ahead without hovering over the grill. It captures the flavor of a classic Midwestern cheeseburger—savory browned beef, tangy tomatoes and chiles, and a velvety, melty cheese base—then lets the slow cooker do the work. Think of it as a tailgate-style queso meets bar-food cheeseburger dip: unfussy, crowd-pleasing, and designed for busy hosts who still care how things taste.

Serve this dip straight from the slow cooker on the warm or low setting so it stays molten and scoopable. I like it with sturdy tortilla chips, toasted baguette slices, or thick-cut kettle potato chips that can stand up to the weight of the beef. For a nod to a full cheeseburger platter, set out dill pickle slices, shredded iceberg lettuce, and sliced scallions on the side so guests can top their own bites. It also makes a great topper for baked potatoes, hot dogs, or grilled sausages if you want to stretch it into something more substantial.

Servings: 10-12

1 1/2 pounds ground beef (80–90% lean)

Brown the beef: In a large skillet over medium-high heat, add the ground beef. Cook, breaking it up with a spatula, until it is deeply browned with some crispy bits, 7–10 minutes. This browning step builds the “cheeseburger” flavor instead of just boiled meat.

Drain excess fat: Carefully tilt the skillet and spoon off most of the rendered fat, leaving just a thin coating to carry flavor. Too much fat will cause the dip to separate and become greasy in the slow cooker.

Preheat the slow cooker: While the beef browns, set a 3- to 4-quart slow cooker to low so the crock is warm when you add the ingredients. A warm crock helps the cheese melt more evenly into that glossy, creamy blanket.

Layer the ingredients: Transfer the browned, drained ground beef to the warm slow cooker. Add the cubed processed cheese, the can of diced tomatoes with green chiles (do not drain; the liquid helps with melting), and the shredded cheddar cheese on top.

Start melting: Cover and cook on low for 1 1/2 to 2 hours, or on high for about 1 hour, until the cheese cubes are mostly melted and you see a thick, bubbling layer forming around the edges.

Stir until smooth: Remove the lid and stir thoroughly from the bottom up, folding the beef and tomatoes through the melted cheese until the mixture is smooth, glossy, and evenly combined, with dark beef morsels peeking through the amber-colored dip.

Adjust texture if needed: If the dip seems too thick for dipping, stir in 2–4 tablespoons of milk or water, a little at a time, until it reaches your preferred scoopable consistency. Cover and let it heat for another 10 minutes after any liquid is added.

Hold for serving: Turn the slow cooker to warm, cover, and let guests serve themselves directly from the crock. Stir occasionally to keep the surface from forming a skin and to maintain that glistening, creamy look. Keep the dip hot (above 140°F / 60°C) while serving, and refrigerate leftovers within 2 hours.

Reheat leftovers: To reheat, transfer the chilled dip back into the slow cooker or a saucepan, add a splash of milk or water if it has thickened, and warm gently over low heat, stirring often, until smooth and steaming.

For a spicier version, swap the regular diced tomatoes with green chiles for a hot variety, or stir in a teaspoon of crushed red pepper flakes with the cheese. To lean more into classic burger toppings, you can add 1/2 cup finely diced yellow onion to the ground beef during the last few minutes of browning so it softens and sweetens, or sprinkle chopped dill pickles and sliced scallions over the dip right before serving. If you prefer a slightly smokier, backyard-grill flavor, add 1 teaspoon smoked paprika or a few dashes of your favorite barbecue sauce directly to the browned beef before transferring it to the slow cooker. For lighter fare, you can substitute lean ground turkey or chicken for the beef; in that case, be sure to brown it very well to develop flavor, and consider adding a teaspoon of Worcestershire sauce to mimic beefiness. Food-safety notes: Always brown the ground meat completely until no pink remains and the juices run clear; ground beef should reach an internal temperature of 160°F (71°C). Do not put raw ground beef directly into the slow cooker for this recipe, as it may sit too long in the temperature “danger zone” before fully cooking. Once the dip is cooked, keep it hot in the slow cooker on warm (above 140°F / 60°C) and discard any dip that has been at room temperature for more than 2 hours. Refrigerate leftovers promptly in shallow containers and reheat only once for best quality.