Just about everyone loves a good cheese dip. Now imagine adding ground beef and bacon, and you have something very special. I like to think of it as bacon cheeseburger dip. It's so tasty that it's always the first food to disappear at a party. My recommendation: Make extra! Your friends, family and party-goers will be begging you for this recipe.
Almost anyone can handle this recipe. You first cook off and drain ground beef and bacon in a large skillet. Next, place everything into a slow cooker and cook on high for 2 hours. The cheddar cheese soup adds a great base and thickness to the sauce, while the sour cream, milk and cheese give it the ultimate creaminess. Jalapeno adds another layer of flavor, while the bacon gives that tempting smokiness. Make sure to mix halfway through. This prevents the cheese from separating and turning greasy and avoids scorching. Serve with tortilla or pita chips.
Slow cooker meaty cheese dip
12
20 minutes
2 hours
2 hours, 20 minutes
2 10-ounce cans cheddar cheese soup
1½ cups sour cream
½ cup milk
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
1 cup finely minced pickled jalapenos
1 cup of your favorite salsa
8 ounces cooked and chopped bacon
2 pounds ground beef, browned and drained (80/20)
In a 6-quart slow cooker, combine all ingredients from cheddar cheese soup to ground beef.
Mix well and cook on high for 2 hours. Stir thoroughly half-way through.
After 2 hours, mix vigorously until all the cheese is melted and everything is fully incorporated.
Serve with tortilla or pita chips.
