I do love a good dip and though I don’t eat dips often, when I want one it must be bursting with mouth-watering flavors. Despite filling my days with green smoothies, simple seasonal soups and lean protein, I’ve had sinful thoughts of a dip for some time and Super Bowl season is the perfect time to unleash the wickedness: Green Chile Bacon Cheeseburger Dip. Yup, I’m making no excuses. It’s not for dieters (though I have a few tricks to keep it skinnier). This dip is full of coveted flavors in a scoopable form.
I’ve had a number of reader requests for football food recipes and this seems to me to hit the mark. Food that’s relaxed, unpretentious, easy to share and comforting. Big, bold flavors that aren’t prissy about sitting out during hours of tense game play. I will add I made this to serve during the Playoff games last weekend and our local team is now going to the Super Bowl. I’m not saying it’s also ‘magic dip’ just sharing the coincidence!
As the name suggests, this dip is substantial. It’s slightly creamy but definitely delivers all the key flavors one loves about this type of Southwestern burger. Perfect dipped with tortilla chips. I feel confident it will be a star at your next gathering.
Green Chile Bacon Cheeseburger Dip
- 1 teaspoon Extra Virgin Olive Oil
- ½ medium Yellow Onion , finely chopped (approximately ¾ cups chopped)
- 1 pound lean Ground Beef (to keep the dip skinnier, use 99 % fat free beef)
- 8 ounce can Diced Green Chilies (hot or mild to your preference), drained
- 6 pieces thick-cut Hickory Smoked Bacon , cooked until done but not overly crisp (still pliable), with any large pieces of fat removed and discarded; chopped
- 1 8- ounce block Cream Cheese (for less fat substitute Neufchatel)
- ½ teaspoon ground Cumin
- 1 cup plus ½-1 cup Sharp Cheddar Cheese , finely grated
- ½ cup Pepper Jack cheese , grated
- Salt and Pepper to taste
- 1 fresh 3-inch diameter Tomato , ripe and firm, diced (approximately ½ cup)
Preheat oven to 350 degrees.
In a large skillet, heat the olive oil over medium high heat. Add onions and sauté until translucent.
Add the ground beef and sauté until cooked with no red. Drain any surplus fat or liquid and return to medium heat.
Add the green chilies, bacon, cream cheese, 1 cup cheddar, pepper jack, and cumin. Stir frequently until all ingredients are combined and the cheeses have melted. Add salt and pepper to taste.
Stir in fresh tomato to the mixture. Remove from heat and spoon into a heatproof serving container which will hold at least 4 cups.
Cover the dip with the extra ½-1 cup cheese and place into the preheated oven to melt the cheese. When cheese is melted, remove and serve with tortilla chips for dipping.