As a thank you for babysitting Ruby one weekend, Cait gave me these three wee 1.4 qt crock pots as a wee present.
Apparently Ruby is more evil than she looks.
For our annual potluck, the Pie and I decided to make three hot dips and have them with crackers and vegetables for people to snack on while they waited for the rest of
the food our guests to arrive. As with all slow cooker meals, the prep pictures look prettier than the final shots, so you’ll just have to take my word for it that they’re well worth eating — so worth eating, I’m giving each dip its own post this week. Today we’re making BACON CHEESEBURGER DIP. This recipe is adapted from Betty Crocker.
Start with 8 slices of your favourite bacon.
Cook those up nice and crispy, then drain them on a paper towel. When they’re cool enough, crumble them up with your fingers. Save a few tablespoons for garnish later on.
Then, with your pan still hot (and redolent of bacon), chuck in 1/2lb lean ground beef and cook that stuff up until it’s no longer pink. Drain that sucker.
Chuck the ground beef and your crumbled bacon into your 1.4qt slow cooker. Turn it on to low.
Grate up 1 cup cheddar cheese and chuck that in, as well as a 10oz can diced tomatoes, juice included.
Cube up 1 8oz package plain cream cheese and add that in as well.
Cover and cook for 2-3 hours, stirring occasionally, until everything is hot and bubbly and melted together.
Slice up a few handfuls parsley and chuck that in for colour.
We also sliced up some bell peppers for dippin’. And crackers too.
Garnish with your remaining crumbled bacon and serve (it’s the one on the left). Stay tuned for the rest!