Audrey from the Melady Cooks food blog really knows how to whip up a mean double cheeseburger dip. Check it out and try not to drool to much!

Check out what my pal Audrey from the Melady Cooks food blog had to say about this recipe:

We joked that the bacon double cheeseburger dip should have diced pickle in it, and diced tomato. Everything but lettuce. I had both on hand, I should have tried it. Maybe with the leftovers. Then it would have been almost like a burger thrown into a blender. Ok that sounds gross and this definitely was delish just as it was. Still, some sweet pickle relish and tomatoes would be a suggestion to try in the future.

Diced pickle actually sounds really good! I make a cheeseburger pie that calls for pickle juice and diced dills and let me tell you, it is uh-mazing!

Ingredients

½ package Black Label bacon; finely diced

½ white onion; finely diced

1# extra lean ground beef

4 ounces Philadelphia  cream cheese; room temp (I used 8 ounces)

½ cup Daisy sour cream (I used ¾ a cup)

¼ cup Duke’s mayo (I didn’t use mayo)

½ teaspoon lemon zest (or a teaspoon of lemon juice)

3 tablespoons Heinz ketchup

3 tablespoons Worcestershire

1 teaspoon McCormick garlic powder

½ cup Kraft cheddar; shredded

½ cup mozzarella; shredded

Instructions

Preheat oven to 350°F.

Sauté diced bacon in a nonstick skillet until it is almost crispy. Add onion and continue frying until it is just translucent. Add ground beef and fry until it is no longer pink and is caramelized brown in many places. Set aside

In an oven-proof dish mix the rest of the ingredients. Stir in ground beef mixture and spread evenly.

Bake in preheated oven for 20-30 minutes, until it is just beginning to turn golden brown around the edges and top.

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Quick Tip: Serve this delicious dip with tortilla chips, crackers, or pretzels.

Recipe and image courtesy of Melady Cooks.