- 8 ounces bacon
- 1/2 pound ground beef
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (8 ounce) package cream cheese, cut into cubes
- 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
- 2 tablespoons chopped fresh parsley
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a plate lined with paper towels, reserving drippings in the skillet.
- Break ground beef into the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain beef, return skillet to stove, and reduce heat to low.
- Stir diced tomatoes with green chile peppers, cream cheese, and shredded Cheddar-Monterey Jack cheese blend into ground beef. Crumble bacon and stir most of it, reserving a few teaspoons for garnish, into beef mixture; cook and stir until cheese begins to melt, 2 to 3 minutes; transfer to a slow cooker.
- Cook in slow cooker on Low until hot and bubbly, 2 to 3 hours. Stir parsley into the dip. Garnish with reserved bacon. Keep in the slow cooker set to Low to serve.
04/28/2018
recipepes.com
Slow Cooker Bacon Cheeseburger Dip, recipe
PT15M
PT1H
5
455 calories
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