Dill Pickle Cheeseburger Dip

This cheeseburger dip tastes just like a loaded cheeseburger, packed with ground beef, tangy dill pickles, diced tomatoes, and melted cheddar and Monterey Jack cheese in one creamy, scoopable appetizer.

Course Appetizer

Cuisine American

Keyword cheeseburger dip

Prep Time 10

Cook Time 15

Servings servings

Calories 385kcal

Author Jason Decker

Ingredients

1 pound ground beef
1 cup diced sweet onion
3 cloves garlic minced
14.5 ounce can petite diced tomatoes drained
1/2 cup finely chopped dill pickles plus more for garnish
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
8 ounces cream cheese softened, cubed
4 ounces shredded sharp cheddar cheese
4 ounces shredded Monterey Jack cheese
fresh chopped parsley for garnish optional

Instructions

In a large skillet over medium-high heat add the ground beef and break it up, once broken up add the onions and cook, stirring occasionally until the beef is cooked through with no pink left and the onions are translucent, 8-10 minutes.
1 pound ground beef, 1 cup diced sweet onion
Add the garlic and cook until fragrant, stirring it in, 30 seconds. Drain off any excess grease.
3 cloves garlic
Add the tomatoes, pickles, ketchup, Worcestershire, salt, and pepper, mix to combine.
14.5 ounce can petite diced tomatoes, 1/2 cup finely chopped dill pickles, 1 tablespoon ketchup, 1 tablespoon Worcestershire sauce, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper
Add the cream cheese and stir constantly until it is melted into the dip.
8 ounces cream cheese
Lower the heat to low and add the shredded cheeses, stir it in until melted.
4 ounces shredded sharp cheddar cheese, 4 ounces shredded Monterey Jack cheese
Take off the heat and serve with more chopped pickles for garnish and parsley.
fresh chopped parsley for garnish

Notes

Hand-Grate Your Cheese: Block cheese that you grate yourself always melts better than pre-shredded ones.
Drain Fat Well: After cooking the beef, ensure you drain off any excess grease with paper towels.
Stir Frequently: When melting the cheeses, constant stirring ensures a creamy dip without any cheese burns.
Use a Wooden Spoon: It helps break up the beef easily and mixes ingredients well.
Warm It Up: If you’ve stored the dip, you can warm it up either on the stove top or in the microwave.
Presentation: Serve directly out of the skillet for a rustic look or transfer to a serving bowl for parties.

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