Pioneer Woman Cheeseburger Dip

Pioneer Woman cheeseburger dip takes 25 minutes and ground sirloin, cream cheese and cheddar jack to make a hot, bubbly party dip. This easy cheeseburger appetizer fits game day, Super Bowl parties, summer cookouts and birthday parties, since it bakes right in one cast iron skillet.

Brown the beef until it breaks into small crumbles, because that lets every scoop carry meat, cheese and cream cheese together. Leave it in big chunks and the dip falls apart on the chip.

A homemade special sauce with pickle brine and smoked paprika gives this dip the tang of a real burger, so you skip the plain ketchup drizzle. Layering the cream cheese on the bottom of the skillet also keeps the beef from drying out in the oven.

Pioneer Woman Cheeseburger Dip

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Course: AppetizerCuisine: American, Comfort FoodDifficulty: Easy

Servings

8

servings

Prep time

7

minutes

Cooking time

26

minutes

Calories

505

kcal

Creamy cheese, savory beef and fresh burger toppings pile into one skillet for a scoopable, bubbly dip. Once it bakes, the edges turn golden while the cool lettuce, tomato and tangy sauce balance the richness.

Ingredients

• 1 tbsp. vegetable oil
  

• 1 lb. ground sirloin
  

• 1 tbsp. Worcestershire sauce
  

• 1 tsp. kosher salt
  

• 1 tsp. ground black pepper
  

• 12 oz. cream cheese, softened
  

• 1 (8-oz.) bag shredded cheddar jack cheese, divided
  

• 1 c. thinly sliced lettuce, such as romaine
  

• 1/2 c. diced tomato
  

• 1/4 c. diced red onion
  

• 1/4 c. chopped dill pickle
  

• Kettle cooked potato chips or pita chips, for serving
  

• 1/3 c. mayonnaise
  

• 1 tbsp. mustard
  

• 1 1/2 tbsp. ketchup
  

• 1/4 tsp. garlic powder
  

• 1/4 tsp. onion powder
  

• 1/4 tsp. smoked paprika
  

• 1 tbsp. pickle brine (juice from the jar)
  

Directions

• Preheat the oven: Preheat the oven to 375°F. That way it is fully hot by the time the dip is assembled.
• Brown the beef: Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add 1 pound ground sirloin, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt and 1 teaspoon black pepper, then break the beef into small pieces with a wooden spoon. Cook about 6 minutes until lightly browned and no longer pink.
• Layer the dip: Spread 12 ounces softened cream cheese across the bottom of a 10-inch cast iron skillet. Top with half of the shredded cheddar jack, then the cooked beef, then the rest of the cheese.
• Bake the dip: Bake for 18 to 20 minutes, until the edges are bubbly. Then let it cool for about 10 minutes so it sets up a little.
• Make the special sauce: Stir together 1/3 cup mayonnaise, 1 tablespoon mustard, 1 1/2 tablespoons ketchup, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder in a small bowl. Add 1/4 teaspoon smoked paprika and 1 tablespoon pickle brine, then keep it in the fridge until the dip comes out.
• Top and serve: Pile 1 cup sliced lettuce, 1/2 cup diced tomato, 1/4 cup diced red onion and 1/4 cup chopped dill pickle over the dip. Drizzle with the special sauce and serve with kettle cooked potato chips or pita chips.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO wooden spoon set, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different ground meat?

Ground chuck works fine, though it leaves a bit more grease to drain, so spoon off any extra before layering. Ground turkey also works, but it is leaner, so I add a little extra Worcestershire for flavor.

How do I store leftover cheeseburger dip?

Scrape the leftovers into an airtight container and keep the fresh toppings and sauce separate. It keeps in the fridge for a couple of days, and I reheat it in the oven since the cream cheese layer gets rubbery in the microwave.

Can I make cheeseburger dip ahead of time?

Cook the beef and mix the special sauce a day ahead and store them in the fridge. Then assemble and bake right before guests arrive, and add the cold toppings after baking so they stay crisp.

Can I bake it in something other than cast iron?

Any oven-safe baking dish that holds about 1 1/2 to 2 quarts works, like a 9-inch deep-dish pie plate. The bake time stays close, so just wait for the edges to bubble.

What is the most common mistake with this dip?

Topping it while it is still piping hot is the biggest one, because the lettuce wilts right away. Give it the 10 minute rest first, so the toppings stay fresh and crisp.