Hot Cheeseburger Dip

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I want to preface this with a warning that this Hot Cheeseburger Dip is not high cuisine.

What a way to start out a recipe, eh? Here's the thing: As I was sauteeing the onions and ground beef, it smelled exactly like White Castle. Funny, that such a basic pair of ingredients can have SUCH an association with them.

Anyway, this recipe started out as a request to make a cheese dip for a batch of pretzels I'd baked for Porter. I had some sharp cheddar, and I had some thawed ground beef - cheeseburger dip hit me as a fun, probably kind of trashy idea to try. Porter was skeptical about its viability - kind of a rare state, for him.

It whipped up quickly, and when all was said and done... he loved it! It's kind of a rare thing for me to see him surprised anymore, so it was a treat for me, too!

Oh, and the first thing he said after trying it? That it tasted like White Castle. He DID follow it up to say that it was a good thing, so know that we're going for nostalgia here. We created this as a dip for pretzels, but it would also make a great dip for tortilla chips at a party - just keep the dip warmed!

Also, if you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel... Beyond Flour 2. You can order them right here on my website, through Amazon, or through any major bookseller.

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5 from 4 votes

Cheeseburger Dip

This Hot Cheeseburger Dip is a fun - if artery clogging - twist on tradition. Top with crumbled bacon to make it a bacon cheeseburger dip!

Course Appetizer, Snack

Cuisine American, glue

Keyword backfire dip, cheddar cheese, cheeseburger, Fondue, gluten-free, glutenfree

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 6 People

Calories 323kcal

Author Marie Porter

Ingredients

• 1 small onion finely chopped
• 1 lb lean ground beef
• 1 Tbsp olive oil
• ¼ cup dill relish
• 2 Tbsp mustard we used Dijon
• ⅔ cup milk
• 8 oz shredded sharp cheddar cheese
• 2 Tbsp corn starch
• Salt & Pepper

Instructions

• In a large saucepan, cook onion and ground beef in olive oil until beef if cooked through and onions are soft and translucent.
• Add in relish and mustard, stirring until well incorporated.
• Add milk, continue stirring until also fully incorporated. Heads up: it will NOT look appetizing at this point, don’t worry when you see it!
• In a separate bowl, toss cheese with cornstarch.
• Add about half of the cheese to the pot, stirring until melted in. Add the rest, continue stirring until everything is melted and smooth.
• Season with salt and pepper to taste.
• Serve hot!

Nutrition

Calories: 323kcal | Carbohydrates: 9g | Protein: 27g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 89mg | Sodium: 465mg | Potassium: 376mg | Fiber: 1g | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 317mg | Iron: 2mg

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