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Bacon Cheeseburger Dip

Bacon Cheeseburger Dip

David Venable

Prep Time: 25 minutes

Serves: 8–10

Ingredients

  • 14 approximately 1-1/2 oz each, frozen yeast dinner rolls
  • 1 Tbsp vegetable oil
  • 3/4 cup diced onion (1/2 onion)
  • 1 clove garlic (minced)
  • 3/4 pound ground beef (90/10)
  • 3/4 paprika
  • 3/4 tsp salt
  • 3/4 tsp black pepper
  • 3/4 pound room-temperature cream cheese
  • 1 Tbsp dry ranch seasoning
  • 1 Tbsp yellow mustard
  • 1 Tbsp ketchup
  • 1-1/2 Tbsp dill relish
  • 3/4 cup cheddar cheese
  • 3/4 cup cooked chopped bacon (4–5 pieces thick-cut bacon)
  • 1 Tbsp olive oil
  • 1 Tbsp white sesame seeds
  • 1/4 cup chopped scallions

DIRECTIONS

Place frozen dinner rolls around the edge of a greased 12" cast iron pan, leaving the center empty.

Place in a 100°F oven to proof for about 2 hours.

While dinner rolls are proofing, place vegetable oil in a heated skillet and sauté the onion and garlic clove.

Sauté onions and garlic until they are translucent and add ground beef.

Add paprika, salt, and pepper.

Once the beef is fully cooked, drain the excess fat and set aside to cool.

In a stand mixer, add cream cheese, ranch seasoning, yellow mustard, ketchup, dill relish, cheddar cheese, chopped bacon, and mix thoroughly.

Once ground beef is cooled, add to the cream cheese mixture.

Take the cast iron pan with the proofed rolls, which should be doubled in size, and add the cheeseburger cream cheese mixture to the center of the pan.

Brush the top of the dinner rolls with olive oil and sprinkle the sesame seeds on each roll.

Place pan in a 350°F oven and bake for 16–18 minutes until rolls are golden brown

Use a knife to slice between each roll for an easy pull.

Garnish with chopped scallions and serve.

Cook's Notes

Tip: Substitute bacon and ground beef with turkey bacon and ground turkey.

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