Slow-Cooker Bacon Cheeseburger Dip with Waffle Chips Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the cream cheese into smaller chunks before adding it to the slow cooker. This helps it melt faster and blend more smoothly.

If the dip seems too thick after cooking, stir in a tablespoon of milk at a time until it reaches the desired consistency. Conversely, if it is too thin, leave the lid off for 10 minutes to let some moisture evaporate.

To keep the dip warm for serving, set the slow cooker to the WARM setting and stir every 20 to 30 minutes. This prevents the edges from drying out or browning.

If making ahead, prepare the dip completely, then reheat gently on low, stirring occasionally. The dip can also be transferred to a fondue pot or chafing dish for buffet-style serving.

Variations

• Spicy Jalapeño: Add 1/4 cup chopped pickled jalapeños and a few dashes of hot sauce along with the other ingredients. The heat cuts through the richness and adds a welcome kick.
• BBQ Bacon Burger: Swap the secret sauce for 1/2 cup of your favorite barbecue sauce and add 1 tablespoon of brown sugar. This gives the dip a smoky-sweet flavor that pairs perfectly with the bacon.
• Mushroom Swiss: Sauté 8 ounces of sliced mushrooms with the ground beef, and substitute Swiss cheese for half of the cheddar. The earthy mushrooms and nutty Swiss create a more sophisticated dip.
• Tex-Mex Style: Add 1 can of diced green chiles, 1 teaspoon of chili powder, and 1/2 teaspoon of cumin. Top with fresh cilantro and serve with tortilla chips for a Southwestern twist.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave with a splash of milk to restore creaminess.

Freezer

Freeze the cooled dip in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently.

Reheat

Reheat in a slow cooker on low for 1 to 2 hours, or in the microwave in 30-second intervals, stirring between each until hot and smooth.

Store leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk to restore the creamy texture. The dip will thicken as it cools, so a little liquid helps bring it back to scoopable consistency.

This dip can be assembled the day before, without the toppings, and stored in the refrigerator. When ready to cook, add 15 to 20 minutes to the cooking time to account for the chilled ingredients. Alternatively, cook the dip fully, cool it, and refrigerate; reheat on low for 1 to 2 hours, stirring occasionally.

Serving ideas

Serve this dip directly from the slow cooker to keep it warm and inviting. Arrange waffle-cut potato chips, toasted slider bun wedges, and perhaps some fresh vegetable sticks around the pot for dipping.

The contrast of hot, creamy dip with crunchy chips is irresistible, and the toasted buns add a soft, bread-like option for scooping.

For a more substantial spread, offer additional dippers like pretzel rods, celery sticks, or crusty baguette slices. The dip also works well as a topping for baked potatoes or burgers.

Keep the slow cooker on warm throughout the party, and refresh the toppings with a little extra pickle and sesame seeds if desired.

Frequently asked questions

Recipe card

Slow-Cooker Bacon Cheeseburger Dip with Waffle Chips

Prep 15 minCook 1 h 30 minTotal 1 h 45 minServes 12

Ingredients

• 1 lb ground beef
• 1 1/2 cups crispy chopped bacon
• 16 oz yellow cheddar queso, cubed
• 8 oz cream cheese
• 1/2 cup burger secret sauce
• 3/4 cup diced dill pickles
• 1 tbsp toasted sesame seeds
• 1/4 cup diced dill pickles, for topping
• waffle-cut potato chips, for serving
• toasted slider bun wedges, for serving

Instructions

1. In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spatula, until browned and fully cooked through, about 8 to 10 minutes. Drain any excess fat. The beef should reach an internal temperature of 160°F (71°C).
2. While the beef cooks, chop the bacon into small pieces if not already done, cube the cheddar queso, dice the dill pickles, and measure the cream cheese and secret sauce. Have all ingredients ready to dump into the slow cooker.
3. Transfer the browned ground beef to the slow cooker insert. Add the crispy chopped bacon, cubed cheddar queso, cream cheese, burger secret sauce, and diced dill pickles. Stir gently to combine, but it is fine if the ingredients are not perfectly mixed.
4. Cover the slow cooker and cook on LOW for 90 minutes, until the cheeses are fully melted and the dip is bubbling at the edges. Stir once halfway through if possible to help the cream cheese incorporate.
5. Once the dip is hot and melty, sprinkle the toasted sesame seeds over the top and scatter the extra diced dill pickles across the surface for a fresh, briny pop.
6. Set the slow cooker to WARM and serve the dip directly from the ceramic insert. Scoop with waffle-cut potato chips and toasted slider bun wedges. Keep the dip warm during the party by leaving it on the WARM setting.

Contains: gluten, milk, sesame, eggs

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

12 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.