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Cheeseburger Dip

They say necessity is the mother of invention, right? This dip that eats like a meal is one of those beautiful inventions that makes you want to stay home on Friday night instead of heading out to your local fast food restaurant.

My younger son had a soccer tournament this weekend. It started with one game Friday night, three Saturday and two Sunday.

Can we say “exhausted”?

Yes, we can.

This hearty dip was definitely enough to eat as a meal but required little preparation. It’s perfect for a dinner on the fly or a meal on a Friday night where cuddling in front of the fire seems better than an impersonal meal at a restaurant.

Slow Cooker Cheeseburger Dip

8 slices bacon
1/2 lb lean ground beef
1 (8 oz) pkg cream cheese, cubed
1 (8 oz) pkg shredded American-Cheddar cheese blend (2 cups)
1 (10 oz) can diced tomatoes with green chilies, undrained
2 Tbsp chopped fresh parsley
2 medium red bell peppers, cut into bite-size strips
1 (5.25 oz) pkg mini bagel chips

In a 12-inch skillet, cook bacon over medium-high heat until crisp, turning occasionally; drain on paper towels. Crumble bacon; reserve 2 tablespoons of bacon for garnish.

In the same skillet, cook beef over medium-high heat for 5 to 7 minutes until thoroughly cooked, stirring occasionally; drain. Reduce heat to low. Stir in cream cheese, shredded cheese, tomatoes and crumbled bacon until well-mixed and cheese starts to melt.

Pour mixture into 1- to 1 1/2-quart slow cooker; cover. Cook on low heat setting for 2 to 3 hours, or until hot and bubbly.

Stir parsley into dip. Sprinkle with reserved bacon for garnish. Keep on low heat setting to serve. Serve with bell pepper strips and bagel chips.

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Posted in: Dine In

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