Slow Cooker Bacon Cheeseburger Dip

This slow cooker bacon cheeseburger dip has all the classic flavors of a good burger but in dip form! Meaty and cheesy, this low-carb & keto friendly dip is a crowd pleasing appetizer or gameday snack. 

Ingredients For Bacon Cheeseburger Dip

The main ingredients in this dip are ingredients that you would normally find on an American bacon cheeseburger. With a few other ingredients added in to make the recipe work for the slow cooker. 

• Ground Beef: 1 pound of ground beef. You will need to cook this in the skillet before adding the meat to the slow cooker. If using the Instant Pot, the meat is cooked directly in the base on sauté. 
• Bacon: Use as little or as much bacon as you like. Personally I find between 6 – 8 pieces is perfect. Cook and crumble the bacon before adding it to the slow cooker. Don’t forget to save some to use as garnish. 
• Cheese: In addition to cream cheese, I like to use a combination of cheddar cheese & Monterey Jack. This an area where you can get creative. Swap out the Monterey Jack for another cheese or use all cheddar. 
• Red Onion: Technically you can use your preferred onion whether it be red, sweet, or yellow. You can pre-cook with when you brown the ground beef or add it to the dip raw. 
• Condiments: A small combination of relish and your favorite mustard. I use yellow mustard. 
• Seasonings: The seasonings are simple: salt, pepper, garlic powder. Season the ground beef with salt pepper before browning. This will add extra flavor.  

How To Make Cheeseburger Dip In The Slow Cooker

Like most party dips, when you cook this bacon cheeseburger dip in the slow cooker, it’s very easy. After you brown the meat and onion in a skillet, you can sit back and let the appliance do the work. 

Slow Cooker

1. Heat oil large skillet over medium-high heat. Season the ground beef with salt & pepper and to the skillet. Cook a few minutes and then add the red onion. Cook the food, crumbling the meat as it cooks, until the beef is no longer pink & the onion has softened. Drain grease and add the mixture to the slow cooker.
2. Add the cooked bacon, cheese, tomato sauce, mustard, relish, salt, pepper, and garlic powder to the slow cooker. Stir to mix well. Top with the cream cheese.
3. Cook HIGH 2-3 hours or LOW 4-6.
4. Stir well before serving.

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Making This Dip In The Instant Pot

This slow cooker bacon cheeseburger recipe can also be made in the Instant Pot but the instructions are different. There my be other ways to make this in the pressure cooker. The instructions I use are the best way I could figure out for this dip which is to use the sauté function for the entire cooking process.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot add oil, ground beef, and red onion to the pot. Cook 5-7 minutes or until meat is no longer pink & onion is soft. Crumble the meat as it cooks. Drain grease.
2. Turn the Instant Pot to a medium sauté. Add the tomato sauce, mustard, relish, salt, pepper, garlic powder, and cream cheese. Stir continuously until the cream cheese is melted. Whisk in the Monterey jack cheese & cheddar cheese, one cup at a time. Cook a few minutes until cheese is melted. You’ll need to stir this continuously as it cooks.

How To Serve Bacon Cheeseburger Dip

I encourage you to serve this dip with ingredients that fit your lifestyle, diet or budget. Suggestions include chips or celery & carrots to keep things low-carb. This bacon cheeseburger dip doesn’t have to be served as a dip. Use this as a topping for fries or even hot dogs. 

FAQs & Tips

• Get creative with this recipe. Don’t eat red meat? Use ground turkey instead. 
• Garnish the dip with additional crumbled bacon or your favorite burger toppings like pickles.  
• I use a 3.5-quart slow cooker for this recipe. 

Slow Cooker Dip Recipes

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Spinach Artichoke

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Baba Ghanoush

Hot Crab

Slow Cooker Bacon Cheeseburger Dip

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This slow cooker bacon cheeseburger dip has all the classic flavors of a good burger but in dip form! Meaty and cheesy, this low-carb & keto friendly dip is a crowd pleasing appetizer or gameday snack.

• Total Time: 3 hours 10 minutes
• Yield: 8 1x

Ingredients

Units USM Scale 1x2x3x

• 16 ounces ground beef, seasoned with salt & pepper
• 10 ounces bacon, cooked & chopped
• 1/2 cup red onion, diced
• 2 cups tomato sauce
• 8 ounces Monterey jack cheese, shredded
• 8 ounces cheddar cheese, shredded
• 8 ounces cream cheese, softened & cut into pieces
• 1 tablespoon relish
• 1 tablespoon mustard
• 1 teaspoon salt (or more)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 tablespoon oil

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Instructions

Slow Cooker

1. Heat oil large skillet over medium-high heat. Season the ground beef with salt & pepper and to the skillet. Cook a few minutes and then add the red onion. Cook the food, crumbling the meat as it cooks, until the beef is no longer pink. Drain grease and add the mixture to the slow cooker.
2. Add the bacon, cheese, tomato sauce, relish, mustard, salt, garlic powder, and pepper to the slow cooker. Stir to mix well. Top with the cream cheese.
3. Cook HIGH 2-3 hours or LOW 4-6.
4. Stir well before serving.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot add oil, ground beef, and red onion to the pot. Cook 5-7 minutes or until meat is no longer pink & onion is soft. Crumble the meat as it cooks. Drain grease.
2. Turn the Instant Pot to a medium sauté. Add the tomato sauce, mustard, relish, salt, pepper, garlic powder, and cream cheese. Stir continuously until the cream cheese is melted. Whisk in the Monterey jack cheese & cheddar cheese, one cup at a time. Cook a few minutes until cheese is melted. You’ll need to stir this continuously as it cooks.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 3 hours