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!
Servings 4 cups of dip
Calories 562 kcal
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.
Calories: 562 kcal | Carbohydrates: 12 g | Protein: 49 g | Fat: 34 g | Saturated Fat: 16 g | Cholesterol: 141 mg | Sodium: 1183 mg | Potassium: 767 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 680 IU | Vitamin C: 12 mg | Calcium: 549 mg | Iron: 3.5 mg