This is an easy and popular crock pot hamburger dip made with ground beef, cream cheese, and grated or shredded cheese, along with garlic, peppers, and tomato sauce. It’s an excellent dip to make for a party, game day gathering, or tailgating event.
The pictured dip included Monterey Jack cheese instead of the Parmesan cheese. And some extra chopped jalapeño peppers and cayenne pepper spiced it up nicely. Bell peppers make an excellent addition to this dip as well. See the variations for more substitutions and add-in ideas, or tailor it to suit your tastes.
- 1 1/2 tablespoons olive oil
- 2 pounds ground beef
- 1 cup chopped onion
- 1 jalapeño pepper, seeded and minced
- 2 cloves garlic, crushed and minced
- 1 (4-ounce) can mild chile peppers, chopped
- 1 1/2 teaspoons chili powder, mild to medium heat
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 (8-ounce) cans tomato sauce
- 1/2 cup ketchup
- 1 teaspoon oregano
- 16 ounces cream cheese, cut into cubes
- 1/2 cup grated Parmesan cheese, or another type of shredded cheese
Heat the olive oil In a heavy skillet over medium heat. Crumble the ground beef into the skillet along with the onion and jalapeño pepper, if using. Cook until the onion is translucent and the beef is no longer pink, stirring frequently. Drain off fat.
Transfer the drained browned meat mixture to the crockery insert of the crock pot. Add the garlic, mild chile peppers, chili powder, ground cumin, salt, black pepper, tomato sauce, ketchup, oregano, sugar, cream cheese, and Parmesan cheese (or another type of cheese).
Cover the crock pot and cook on low for about 2 hours, or until cream cheese has melted and is thoroughly blended.
Stir, taste, and adjust the seasonings, as needed.
Serve the dip hot, directly from the crock pot, or move to a chafing dish. Offer tortilla chips, crackers, or vegetables for dipping.