Bacon Cheeseburger Skillet Dip

Name: Bacon Cheeseburger Skillet Dip
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Ingredients: ½ teaspoon canola oil; 1 pound lean ground beef; ½ teaspoon salt; 1 teaspoon onion powder; 1 tablespoon tomato paste; 8 ounces Cabot Cream Cheese, at room temperature or briefly warmed in a microwave; 2 8 ounce bars Cabot Colby Jack Cheese, shredded (about 4 cups); 1 large onion, chopped, divided; 1½ cups dill pickles, chopped, divided; 6-8 strips bacon, cooked crisp and chopped or crumbled; 1 package prepared Pizza Dough, thawed if frozen; 2 tablespoons Cabot Salted Butter, melted; 2 tablespoons sesame seeds; Ketchup; Mustard

Servings

6 to 8

Prep Time

25 minutes

Cook Time

45 minutes

This gooey, cheesy skillet cheeseburger dip was made for a crowd, but we bet you’ll make it for yourself or your family on any given night – it’s too delicious to save just for special occasions! Cabot Colby Jack Cheese is the perfect foil for this ridiculously cheesy bacon burger creation. For a smaller gathering, halve the recipe and bake in a 5” skillet to make all your bacon cheeseburger dreams come true. Share this cheeseburger dip recipe with family and friends on Facebook, Pinterest, Twitter or Instagram – and be sure to tag us @cabotcheese when posting on Instagram.

Remove the pizza dough from the refrigerator about ½ hour before making the dip and let it sit at room temperature. Preheat your oven to 375°F.

Sauté ground beef in a 9-10” cast iron skillet until cooked, breaking beef into small pieces. Drain any fat and place the beef in a medium bowl.

Add salt, onion powder, tomato paste, Cabot Cream Cheese and ¾ of shredded Colby Jack Cheese to the bowl of beef. Then add ½ of the chopped onion and 1 cup of the chopped dill pickles, stirring to combine.

Clean the skillet and spray lightly with cooking spray. Place the beef and cheese mixture in the cast iron skillet and top with the remaining shredded cheese. Set aside while you prepare the dough for the “buns”.

Cut the pizza dough into small portions, approximately 25-30 pieces the size of a cherry tomato. Place the dough balls around the outside edge of the skillet, nestling them together to fit, if needed. Brush the dough with melted butter and sprinkle sesame seeds on top of the buttered “buns”.

Bake for 20-25 minutes or until the buns are golden and the cheese is bubbling. Remove from the oven and top with crumbled bacon, remaining onion and dill pickles. (Note: The dip (and skillet) is very hot straight out of the oven and needs to sit for at least 5 minutes before eating.)

Drizzle ketchup and mustard over the top. French fries, as well as the “buns”, are perfect for dipping!

Can’t get enough delicious dips? Check out our collection of recipes here. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this cheeseburger dip recipe. If you have a chance, please rate and review it!

Ingredients

½ teaspoon canola oil
1 pound lean ground beef
½ teaspoon salt
1 teaspoon onion powder
1 tablespoon tomato paste
8 ounces Cabot Cream Cheese, at room temperature or briefly warmed in a microwave
2 8 ounce bars Cabot Colby Jack Cheese, shredded (about 4 cups)
1 large onion, chopped, divided
1½ cups dill pickles, chopped, divided
6-8 strips bacon, cooked crisp and chopped or crumbled
1 package prepared Pizza Dough, thawed if frozen
2 tablespoons Cabot Salted Butter, melted
2 tablespoons sesame seeds
Ketchup
Mustard

View Cart (0) Checkout

Directions

REMOVE the pizza dough from the refrigerator about ½ hour before making the dip, and let it sit at room temperature. Preheat your oven to 375°F.
SAUTÉ ground beef in a 9-10” cast iron skillet until cooked, breaking beef into small pieces. Drain any fat and place the beef in a medium bowl. Add salt, onion powder, tomato paste, cream cheese and ¾ of the shredded cheese. Add ½ of the chopped onion and ⅔ of the chopped dill pickles. Stir to combine.
CLEAN the skillet and coat with canola oil. Place the beef and cheese mixture in cast iron skillet and top with the remaining shredded cheese. Set aside while you prepare the dough for the “buns”.
CUT the pizza dough into small portions, approximately 25-30 pieces the size of a cherry tomato. Place the dough balls around the outside edge of the skillet, nestling them together if needed, to fit. Brush the dough with the melted butter and sprinkle sesame seeds on top of the buttered “buns”.
BAKE for 20-25 minutes or until the buns are golden and the cheese is bubbling. Remove from the oven and top with the crumbled bacon, remaining onion and dill pickles. Drizzle (or dollop) ketchup and mustard over the top. Hearty ruffled potato chips, french fries, as well as the “buns” make fantastic dippers.
*WARNING* dip (and skillet) is very hot straight out of the oven and needs to sit for at least 5 minutes before eating, and be sure to put an oven mitt over skillet handle.