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Cheeseburger dip is a crowd-pleasing appetizer for potlucks, parties, and get-togethers! This recipe takes delicious cheeseburger ingredients like beef, onion, tomato, relish, and cheese and turns them into a deliciously addicting snack!
Reasons You’ll Love This Recipe
- Packed with Flavor: If you’re a cheeseburger lover, this dip will not disappoint!
- Crowd-pleasing: Who doesn’t love a cheesy, meaty dip?! This one is so good that it never lasts long. Kids love it, too!
- Easy to Make: Just a handful of ingredients and 30 minutes is all you need for creamy, cheesy, bubbly perfection! Crockpot instructions are included, too!
Ingredients for Cheeseburger Dip
If you love burgers as much as I do, then you will love this dip. It’s cheesy, meaty, flavorful, and so simple to throw together! Check out the recipe card at the bottom of the post for exact measurements.
- Ground Beef: Using 80/20 ground chuck will add more flavor, but feel free to use leaner ground beef if you’d like. It will be amazing either way!
- Diced Onion: Sautéed to add depth of flavor.
- Diced Tomatoes: Use a can of petite diced tomatoes for a sweet, acidic taste and extra texture. Instead of using diced tomatoes, you can use canned diced tomatoes with green chiles! This will add some heat if you prefer a spicy dip.
- Dill Relish: Adds a bit of tangy sweetness, just like when you add pickles to burgers!
- Velveeta Cheese: Provides the perfect melty, gooey, creamy texture.
- Cream Cheese: Adds a creamy, rich flavor and texture.
- Salt & Ground Black Pepper: To bring out and enhance all of the flavors.
- Toppings: You can add any toppings you’d like, but our favorites are shredded lettuce, grilled onions, and diced cherry tomatoes.
Let’s Make Cheeseburger Dip!
I love to whip this dip up for potlucks, holiday parties, and game days! This is super easy to cook either on the stovetop or in a slow cooker. See the recipe card for slow cooker instructions. Get ready to be obsessed with this ooey-gooey, hearty dip!
- Brown the Beef: Add the ground beef to a medium skillet or cast iron pan. Cook over medium heat until cooked through and no pink remains. Drain the fat except for one tablespoon and remove the beef from the pan.
- Sauté the Onions: Add the onions to the pan and stir into the remaining beef fat. Cook for 3-4 minutes over medium heat until the onions are tender and translucent.
- Combine: Add the cooked beef, diced tomatoes, and relish to the onions. Stir to combine and cook for about 2 minutes, until heated through.
- Finish with Cheeses and Toppings: Cut the Velveeta and cream cheese into cubes and add to the pan. Cook and stir until all the cheese has melted. Taste and season with salt and pepper as needed. Transfer to a serving dish and top with shredded lettuce, caramelized onions, and diced tomatoes. Serve with bread or crackers.
Want to Cook this in a Crockpot Instead?
- Cook the beef in a skillet until browned, then add to the bottom of a 4-quart crockpot.
- Add the onions, diced tomatoes, relish, Velveeta, and cream cheese.
- Cover and cook on low for 2-3 hours, stirring occasionally until everything is heated through and melted. Before serving, taste and season it with salt and pepper.
Tips and Variations
This amazing cheeseburger dip will already be a party in your mouth, but let’s take it to the next level with some simple tips!
- Lean Ground Beef: If you use lean ground beef, there may not be much fat left to cook the onions. If this is the case, add a couple of teaspoons of butter or olive oil to the pan and let it heat before adding the onions.
- Type of Cheese: If you don’t want to use Velveeta or it isn’t available, substitute the Velveeta for 2 cups of shredded cheddar cheese and 4 ounces of cream cheese. The texture and flavor will be a little different, but the overall result will still be absolutely delicious! For the smoothest dip, use mild cheddar instead of sharp or extra sharp.
- Add More Toppings! The great thing about cheeseburgers is everyone likes to make them different. So you can adjust this dip to suit your tastes. Add crumbled bacon, shredded cheddar or pepper jack cheese, diced avocados, sliced jalapenos, or even a few tablespoons of barbeque sauce!
Store Leftover Cheeseburger Dip
- Storing: Store in an airtight container in the refrigerator for up to 7 days.
- Reheating: Reheat over medium-low heat until steaming and fully heated through before serving.
- Make Ahead: You can prepare this dip 2-3 days in advance. Store and reheat as noted above.
- Freezing: I don’t recommend freezing this dip, as the Velveeta becomes grainy when it thaws from being frozen.
More Delicious Dip Recipes
Here are several more irresistible dip recipes that your family and friends will devour! They are all super tasty and so easy to make! For more snack inspiration, check out my full list of appetizers!
Dressings, Sauces, and Dips
Sausage Dip
20 mins
Appetizers
Smoked Queso Dip
2 hrs 10 mins
Dressings, Sauces, and Dips
Taco Dip
5 mins
Appetizers
Slow Cooker Crack Chicken Dip
2 hrs 10 mins
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Add the ground beef to a medium skillet or cast iron pan and cook over medium heat until cooked through and no pink remains. Drain the fat except for 1 tablespoon and remove the beef from the pan.
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Add the onions to the pan and stir into the remaining beef fat. Cook for 3-4 minutes over medium heat until the onions are tender and translucent. Add the cooked beef, diced tomatoes, and relish to the onions. Stir to combine and cook for about 2 minutes, until heated through.
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Cut the Velveeta and cream cheese into cubes and add to the pan. Cook and stir until all the cheese has melted. Taste and season with salt and pepper as needed.
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Transfer to a serving dish and top with shredded lettuce, caramelized onions, and diced tomatoes. Serve with bread or crackers.
Crockpot Instructions: Complete step 1 before adding the cooked and drained beef, onions, diced tomatoes, relish, Velveeta, and cream cheese to a 4-quart crockpot. Cover and cook on low for 2-3 hours, stirring occasionally until everything is heated through and melted. Before serving taste and season with salt and pepper.
Calories: 351kcalCarbohydrates: 8gProtein: 22gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 89mgSodium: 747mgPotassium: 382mgFiber: 0.3gSugar: 4gVitamin A: 631IUVitamin C: 1mgCalcium: 252mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
