Hamburger Dip

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Creamy Hamburger Dip with Rotel, ground beef, and three cheeses. Ready in 25 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Appetizers and Snacks

Cuisine: American

Servings: servings

Author: Jamie Sherman

Equipment

Ingredients

1 pound ground beef
1 medium onion finely chopped
2 cloves garlic minced
8 ounces cream cheese softened
1 cup sour cream
¼ cup milk
1 can (10 ounces) diced tomatoes with green chilies drained (mild Rotel)
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon black pepper
2 cups Monterey Jack cheese shredded
1 cup sharp cheddar cheese shredded
¼ cup green onions or parsley chopped, optional garnish

Instructions

In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is tender. Drain excess grease.
1 pound ground beef, 1 medium onion
Add the minced garlic and cook for 30 seconds, stirring constantly.
2 cloves garlic
Reduce the heat to low. Stir in the softened cream cheese and sour cream until smooth.
8 ounces cream cheese, 1 cup sour cream
Slowly stir in the milk until incorporated.
¼ cup milk
Stir in the drained diced tomatoes with green chilies, smoked paprika, chili powder, salt, cumin, and black pepper.
1 can (10 ounces) diced tomatoes with green chilies, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon salt, ½ teaspoon ground cumin, ½ teaspoon black pepper
Gradually add the Monterey Jack and sharp cheddar, stirring until melted and creamy.
2 cups Monterey Jack cheese, 1 cup sharp cheddar cheese
Remove from the heat. Garnish with chopped green onions or parsley, if desired, and serve warm.
¼ cup green onions or parsley

Notes

🥡 STORAGE: Refrigerate leftovers in an airtight container within 2 hours. Use within 3 to 4 days.

♨️ REHEATING: Reheat in a saucepan over low heat, stirring frequently, until hot throughout (165°F). Add a splash of milk to loosen. For individual portions, microwave in short intervals, stirring between each.

❄️ FREEZING: Not recommended. Cream cheese and sour cream may separate after thawing.

💡 TIPS: Soften the cream cheese before cooking. Drain the beef and Rotel well. Shred cheese from a block and keep the heat low when melting it. Double the recipe for a crowd.

🍳 ALTERNATE METHODS:

Slow cooker: Brown the beef with onion and garlic first. Add all ingredients to a slow cooker and heat on LOW for approximately 1 to 2 hours, stirring occasionally, until melted and hot.

Oven: Brown the beef, onion, and garlic first. Mix with the remaining ingredients in an oven-safe baking dish and bake at 350°F for approximately 20 to 25 minutes, stirring halfway, until melted and hot. These times are estimates and may vary by appliance.

♻️ LEFTOVERS: Spoon leftovers over baked potatoes, nachos, or cooked pasta.

📝 NOTES: For more heat, use hot Rotel or add diced jalapeños. Swap ground turkey for beef if desired. Serve with tortilla chips, crackers, or pretzels.

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