Slow Cooker Cheeseburger Dip
Name a better combo than a cheeseburger + dip all in one!? This Slow Cooker Cheeseburger Dip is perfect to add to your gameday spread and so easy to make too!
It’s football season! Which doesn’t mean anything to me besides for it’s time for all of the delicious snacks to be made for snacking. Anyone else agree that’s the best part of the football watching?! I’ve been loving using my slow cooker for easy recipes and did you know it makes for such a great way to make easy appetizers too. Throw everything in and a couple hours later it’s ready for you!
I knew I wanted to get a hearty but delicious dip recipe up on the blog for you for your weekend tailgate! Who doesn’t love a cheeseburger and in dip form!? Omg it’s so good. I’m so excited for you to try this! Even better, there are so many ways to switch up how you serve it. Put in on sliders, serve with chips, or a veggie platter. Your guests will love it!
What you need for Slow Cooker Cheeseburger Dip:
- Avocado oil
- Ground turkey
- Onion powder
- Garlic powder
- Salt
- Black pepper
- Yellow mustard
- Canned fire roasted tomatoes
- Yellow onion
- Dill pickle chips
- Pickle brine
- Ketchup
- Low fat cream cheese
- Grated cheddar cheese
- Green onion, Cherry tomatoes (optional)
How to make this dip:
- Heat the avocado oil in a large nonstick skillet over medium high heat. Add the ground turkey to the pan and cook, breaking up into small pieces. Once the meat is mostly cooked, about 5 minutes, add the onion powder, garlic powder, salt, pepper, and 2 tablespoons of the mustard. Once the meat is fully cooked, remove the pan from heat.
- Transfer the meat mixture to a 3 to 4-quart slow cooker. Add the drained tomatoes, onion, pickles, pickle brine, ketchup, remaining 2 tablespoons of mustard, cream cheese, and cheddar cheese. Stir to combine.
- Cook on low for 2 ½ – 3 hours, stirring every 30 minutes or so, until the dip is bubbly and all the cheese is melted and incorporated.
- Serve warm with pretzel chips and crudités, either straight from the slow cooker or transferred to a serving bowl. Garnish with green onion and chopped tomatoes.
How to store your leftover cheeseburger dip:
It’s best to store any leftovers in a sealed container. I like using these for easy fridge storage!
If you want to switch it up, try doing this instead:
- Use lean ground beef instead
- Serve this on sliders to make little burger sandwiches!
- Dip it with pretzel chips, veggies or tortilla chips!
If you like this recipe, you may also enjoy these on One Balanced Life:
- Buffalo Chicken Taquitos
- Crockpot Chicken Enchiladas
- Ground Beef and Bean Baked Tacos
- Ground Turkey Sweet Potato Skillet
FAQs:
No! You can also use lean ground beef here too. Be sure to drain the juices after cooking the meat though!
I use this crockpot and love it!!
Yes! You can easily reheat this on the stovetop or in the microwave.
Save and Pin for later:
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Slow Cooker Cheeseburger Dip
This Slow Cooker Cheeseburger Dip is the ultimate gameday snack and made with a few simple ingredients!
Ingredients
- 2 teaspoons avocado oil
- 1 pound ground turkey
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup yellow mustard, divided
- 1, 14 ounce can of fire roasted tomatoes, drained
- 1 yellow onion, chopped
- ⅔ cup dill pickle chips, chopped
- 2 tablespoons pickle brine
- ¼ cup ketchup
- 8 ounces low fat cream cheese, cut into cubes
- 2 cups freshly grated cheddar cheese
- optional garnish: chopped tomatoes, green onion
Instructions
- Heat the avocado oil in a large nonstick skillet over medium high heat. Add the ground turkey to the pan and cook, breaking up into small pieces.
- Once the meat is mostly cooked, about 5 minutes, add the onion powder, garlic powder, salt, pepper, and 2 tablespoons of the mustard. Once the meat is fully cooked, remove the pan from heat.
- Transfer the meat mixture to a 3 to 4-quart slow cooker. Add the drained tomatoes, onion, pickles, pickle brine, ketchup, remaining 2 tablespoons of mustard, cream cheese, and cheddar cheese. Stir to combine.
- Cook on low for 2 ½ - 3 hours, stirring every 30 minutes or so, until the dip is bubbly and all the cheese is melted and incorporated.
- Serve warm with pretzel chips and crudités, either straight from the slow cooker or transferred to a serving bowl. Garnish with green onion and chopped tomatoes.
