Monday, September 2, 2013

Bacon Cheeseburger dip

 So my husband saw this recipe posted on facebook the other day and asked me if it was one I could do. He said it looked like it would be gluten free an that meant I should have no problem making it. So we went and grabbed the one or two items we needed and we made this for our weekend splurge. (It's a holiday weekend and while everyone else is getting 3 or 4 days, he wound up with overtime all week and was asked to work Saturday and Monday and only got Sunday off, so we decided to make the best of his 1 day weekend and he pretty much just took the day to be lazy and eat junk food. It doesn't happen often, but we make the best of it when we do..)
Anyway, we made this, and oh yes, it is very yummy. We opted to serve this with potato chips (in place of potato buns, which is what he'd want for burgers..) but it would go very well with toast, or even as a sandwich, I would think.. 
Here's the recipe as I pulled it from the facebook post.

Bacon Cheeseburger Dip (careful~ this is addicting!)

1/2 pound ground beef
8 bacon strips (cut into chunks)
1/2 diced onion
1 clove garlic - chopped
4 oz cream cheese (softened)
1 tablespoon worcestershire sauce
2 tablespoons ketchup
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded

Pre-heat oven to 350º. Cook ground beef; drain.

Cook bacon until crispy (drain; keep 1-1/2 T grease in pan).

Saute onion and garlic in grease. In a large bowl mix cream cheese, sour cream, mayonnaise, cheese, worcestershire and ketchup. Add beef, bacon, onions and garlic to mixture above and stir until combined.

Pour into baking dish and bake for 15-20 minutes.

We did like this. It is very filling. I tried it adding a smidge of dill pickle relish as well, just to see. That was a good addition as well. We're thinking next time we'll add jalapenos as well.  As you can see, to serve, I portioned out into individual ramekins,, topped with a little shredded cheese and chopped green onions.

I have no idea where this recipe originated, I'd give proper credit if I did. Hubby thinks next time he'd like to try it with less cream cheese and more sour cream, but this is very good, as is. I'm also thinking that I'd prefer to make my own mayo for it next time. I simply didn't feel like taking the time to do it this time. I'm also thinking this would be wonderful done in a small crock pot for holiday or buffet dips. (We even discussed the potential of using velveeta for this, if you wanted to go with a more melty cheese option.. Not the healthiest option, but then, this isn't a healthy dish by any means...) 

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