Hot Cheeseburger Dip
Originally posted January 8, 2013. Updated 1/6/2021
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 Beer 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. Uhhh...
He DID follow it up to say that it was a good thing, so know that we're going for nostalgia here.
Serving Hot Cheeseburger Dip
While we created this as a dip for soft pretzels, it would work with other dippers, as well!
- Tortilla chips, pita wedges, crunch pretzels, etc
- French fries, potato wedges, etc
- Veggies (for a bit of balance!)
Whichever way you go with it, just be sure to keep it warm!
Oh, and pro tip? Crispy crumbled bacon on top = bacon cheeseburger dip. SO good!
We tend to use our Fondue Pot, but there are other products out there that accomplish the same, sometimes more efficiently.
Sure, they're fairly single-objective appliances... but it's a lot better than constantly having to go re-heat your dip during the game!
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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Well, the published nonsense, anyway!
- 1 small onion finely chopped
- 1 lb lean ground beef
- 1 tablespoon olive oil
- ¼ cup dill relish
- 2 tablespoon mustard we used Dijon
- ⅔ cup milk
- 8 oz shredded sharp cheddar cheese
- 2 tablespoon corn starch
- Salt & Pepper
- 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!
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