This Slow Cooker Bacon Cheeseburger Dip is the ultimate crowd-pleaser—creamy, smoky, and loaded with all your favorite burger fixings, and it’s impossibly easy to make.
Why You’ll Love This Recipe
- No oven needed—just set it and forget it.
- Hands-off cooking frees you up for mingling.
- Feeds a hungry crowd without breaking the bank.
- Perfect for game day, potlucks, or cozy family nights.
- Uses simple pantry staples you already have on hand.
- Crispy bacon adds that crave-worthy smoky crunch.
- Cheese galore means every bite is melty heaven.
- Easily custom-spiced for mild eaters or heat seekers.
- Prep in 15 minutes; let the slow cooker do the rest.
Ingredients
- 1 lb lean ground beef (85/15 blend)
- 6 slices thick-cut bacon (Applewood-smoked for extra depth)
- 8 oz cream cheese, softened (Philadelphia)
- 1 cup shredded sharp cheddar cheese (Kraft or Tillamook)
- ½ cup mayonnaise (Hellmann’s or Duke’s)
- ¼ cup ketchup (classic or no-sugar)
- 1 Tbsp yellow mustard (or brown for a little kick)
- 1 small yellow onion, finely diced
- ¼ cup sweet pickle relish (Vlasic recommended)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and freshly ground black pepper, to taste
- Optional garnishes: sliced green onions, diced tomatoes, jalapeño slices
Directions
- Cook the bacon
Lay strips in a cold skillet over medium heat. Flip occasionally until crisp. Transfer to paper towels, let drain, then crumble. (Pro tip: reserve a tablespoon of bacon fat for extra flavor.) - Brown the beef
Pour off all but 1 Tbsp bacon fat. Add ground beef, season with garlic and onion powders, salt, and pepper. Cook, breaking up lumps, for 6–8 minutes until no pink remains. Drain fat. - Prep the slow cooker
Lightly spray the insert with nonstick spray or rub with leftover bacon fat. This little trick prevents sticking and makes cleanup a breeze. - Mix the creamy base
In a medium bowl, blend cream cheese, mayo, ketchup, and mustard until smooth. A whisk or sturdy spatula helps eliminate lumps; soften the cream cheese ahead if you can. - Layer in the slow cooker
Spread the browned beef in an even layer. Dollop on the cream cheese mixture, sprinkle diced onion and relish, then top with crumbled bacon and shredded cheddar. - Cook away
Cover and cook on LOW for 2 hours (or on HIGH for 1 hour). Resist peeking—the dip builds steam and flavor under that lid. - Stir and finish
When time’s up, stir gently to swirl all those layers together into a cohesive, gooey dip. The cheese will be melted, the bacon bits perfectly distributed. - Garnish & serve
Sprinkle green onions, diced tomato, or extra jalapeños on top. Transfer the slow cooker to the table, grab chips or toasted baguette slices, and let guests help themselves.
Servings & Timing
- Yield: Serves 8–10 as an appetizer
- Prep Time: 15 minutes
- Cook Time: 2 hours on LOW (1 hour on HIGH)
- Total Time: 2 hours 15 minutes
Variations
- Stir in chopped jalapeños for a spicy twist.
- Swap half the cheddar for pepper jack to ramp up the heat.
- Use ground turkey or plant-based crumbles for a leaner option.
- Fold in extra pickles just before serving for crunch.
- Top with shredded lettuce and tomato for a “burger” vibe.
Storage & Reheating
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the slow cooker on LOW for 30–40 minutes, or microwave single portions for about 1 minute, stirring halfway. For longer storage, freeze in freezer-safe tubs for up to 1 month; thaw overnight in the fridge before reheating.
FAQs
Q: Can I prep this the night before?
A: Yes—layer everything in the slow cooker, cover, and refrigerate; add about 30 extra minutes to cook time.
Q: What if I don’t have a slow cooker?
A: Bake at 350°F in a covered dish for 25–30 minutes, then uncover for 5–10 minutes to brown the cheese.
Q: Is this very spicy?
A: It’s mild by default, but extra jalapeños or hot sauce will bring on the heat.
Q: Can I make it lighter?
A: You can swap in lean turkey and reduced-fat cream cheese or mayo, though full-fat gives the best texture.
Q: Why did my cheese clump?
A: Make sure cream cheese is fully softened before mixing; stir gently off heat if needed.
Q: How do I keep onions from overwhelming?
A: Mix diced onions into the beef halfway through, or sprinkle on top at the end for fresher crunch.
Conclusion
This Slow Cooker Bacon Cheeseburger Dip hits every nostalgic note—from smoky bacon crumbs to melty cheese pulls—while you barely lift a finger. Give it a whirl at your next gathering, then swing back here and let me know which garnish you loved most!
Slow Cooker Bacon Cheeseburger Dip
Ingredients
- 1 pound lean ground beef 85/15 blend
- 6 slices thick-cut bacon Applewood-smoked
- 8 ounces cream cheese softened
- 1 cup shredded sharp cheddar
- 1/2 cup mayonnaise Hellmann’s or Duke’s
- 1/4 cup ketchup
- 1 tablespoon yellow mustard
- 1 small yellow onion finely diced
- 1/4 cup sweet pickle relish
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Garnishes green onions, diced tomatoes, jalapeños
Instructions
- Place bacon strips in a cold skillet and cook over medium heat until crisp. Transfer to a paper towel–lined plate to drain and crumble when cool.
- In the same skillet, leave 1 tablespoon bacon fat, add ground beef, season with garlic powder, onion powder, salt, and pepper, and cook until browned and cooked through. Drain excess fat.
- Spray the slow cooker insert with nonstick spray or rub lightly with reserved bacon fat to prevent sticking.
- In a bowl, blend softened cream cheese, mayonnaise, ketchup, and mustard until smooth and lump-free.
- Add browned beef to the slow cooker, spread evenly, then top with the cream cheese mixture, diced onion, and pickle relish.
- Sprinkle crumbled bacon and shredded cheddar cheese over the layered ingredients.
- Cover and cook on LOW for 2 hours or HIGH for 1 hour without lifting the lid.
- Stir the dip until creamy and well combined, then top with green onions, diced tomatoes, or jalapeños, if desired.
Notes
Nutrition
