Green Chile Bacon Cheeseburger Dip

This dip is inspired by a favorite iconic Southwestern Cheeseburger, bearing all the flavors except the bun! Substantial, bursting with flavor, it's the perfect dip for any gathering and a sure win in football season!

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings cups of dip

Calories 562kcal

Author Toni Dash

Ingredients

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)

Instructions

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.

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