Cheeseburger Dip

Thursday, September 14, 2017

This week's blog is from guest bloggers Lisa Riedl and Anna Schaber from Garnish with Lemon. Lisa and Anna love to entertain and started their blog after years of friends hounding them for recipes and seeking advice about what to serve at parties. Their no-nonsense approach to entertaining has been featured in The Huffington Post, The Kitchn, and BuzzFeed. Lisa and Anna reside in the Minneapolis-St. Paul area, home to Juicy Lucys, the Mall of America and lots and lots of lakes.

Looking for an alternative to your chips and salsa routine at your pigskin party? This warm, melty Cheeseburger Dip has all the taste appeal of a traditional burger in dippable form - perfect for casual entertaining.

We love this Cheeseburger Dip because it has all the fixings of our favorite burger topped with the robust flavor of Kerrygold Aged Cheddar Cheese. Plus this dip is flexible, too. Love mushrooms on your burger? Sauté a few ‘shrooms and stir them into the dip. Craving more meat? Add some crumbled, cooked bacon. However you customize your dip, make sure to set out a big bowl of your favorite potato chips. They make the perfect dipper for this gooey dip.

Another reason this Cheeseburger Dip scores big? You can make it ahead of time. Prep the dip the night before, pop it in the fridge and then bake through right before kickoff. Hosting duties - and game day apps – don’t get much easier than that!

Cheeseburger dip header 2

Cheeseburger Dip

1 pound lean ground beef (90% lean or higher)

1 cup chopped onion

1 teaspoon minced garlic

salt and pepper

4 ounces cream cheese, softened

¼ cup mayonnaise

¼ cup ketchup

¼ cup sour cream

7 ounces Kerrygold Aged Cheddar Cheese, shredded and divided

Chopped lettuce and tomato, optional garnish

Potato chips


1. Preheat oven to 350°F.

2. Brown ground beef in a skillet over medium heat, adding onion and garlic about halfway through browning. Drain excess fat. Season to taste with salt and pepper.

3. Stir together cream cheese, mayonnaise, ketchup, sour cream and 5 ounces of Kerrygold Aged Cheddar Cheese. Stir in beef mixture until well combined. Pour into a greased 1-½ quart baking dish. Top with remaining 2 ounces of cheese.

4. Bake for 25 minutes or until bubbly. Garnish with chopped lettuce and tomato, if desired. Serve warm with potato chips.

Note: This dip can be prepared through step 3, covered and refrigerated for up to 24 hours. Continue with step 4 when ready to serve, allowing a few extra minutes of baking time if dip is cold.