Bacon Cheeseburger Dip
A large plate of meat, bacon and cheese to share!
1 Tablespoon Extra-Virgin Olive Oil
1 Large Red Onion, Chopped
1/2 Pound Ground Beef
6 Slices Bacon
8 Ounces Cream Cheese, softened
3/4 Cup Shredded Cheddar Cheese
3/4 Cup Shredded Monterey Jack Cheese
1 Tablespoon Worcestershire Sauce
1 Teaspoon Garlic Powder
Freshly Ground Black Pepper
24 Martin’s Party Potato Rolls, lightly toasted, for serving
Preheat oven to 350°F.
In a large skillet over medium heat, cook bacon until crispy, about 6 minutes, then drain on a paper towel-lined plate. Let cool, then crumble and add to a large bowl.
While bacon is cooking, combine cream cheese, cheddar, Monterey jack, Worcestershire, and garlic powder in a separate large bowl and season generously with salt and pepper.
Cook onion in the same pan as before, in some of the leftover bacon grease, over medium-heat until soft, 4 to 5 minutes, then add beef and cook until no longer pink, about 6 minutes. Drain fat, then add beef to the bowl with the bacon crumbles. Toss to combine.
Add meat and onion mixture to the bowl with the cheeses and stir thoroughly to combine.
Transfer mixture to an ovenproof baking dish or cast-iron skillet (as used here) and bake until dip is warmed through and cheese is golden and bubbly, 12 to 15 minutes.
Serve with lightly toasted Martin’s Party Potato Rolls in a ring around the edge of the pan.