I made this a couple of years ago for a picnic, and it was a huge hit. Serve with bell pepper strips and bagel chips. Really good with tortilla chips, too.

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Recipe Summary

prep:
20 mins
cook:
2 hrs
total:
2 hrs 20 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a plate lined with paper towels, reserving drippings in the skillet.

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  • Break ground beef into the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain beef, return skillet to stove, and reduce heat to low.

  • Stir diced tomatoes with green chile peppers, cream cheese, and shredded Cheddar-Monterey Jack cheese blend into ground beef. Crumble bacon and stir most of it, reserving a few teaspoons for garnish, into beef mixture; cook and stir until cheese begins to melt, 2 to 3 minutes; transfer to a slow cooker.

  • Cook in slow cooker on Low until hot and bubbly, 2 to 3 hours. Stir parsley into the dip. Garnish with reserved bacon. Keep in the slow cooker set to Low to serve.

Nutrition Facts

157 calories; protein 8.6g 17% DV; carbohydrates 1.6g 1% DV; fat 12.9g 20% DV; cholesterol 43mg 14% DV; sodium 319.7mg 13% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/04/2016
I made this for a marriage renewal reception. I doubled the recipe Doubled the bacon in each batch Used petite diced tomatoes to avoid the green chilis Omitted the parsley because the store was out and it was such a HUGE HIT that I didn't even get to try it! I was asked for the recipe by 3 people and received many many compliments on it. This is how good it was it was gone within minutes and the mini red velvet cupcakes and key lime cupcakes had gagillions of leftovers;) I will definitely be making this again! Read More
(4)

Most helpful critical review

Rating: 3 stars
07/23/2016
I doubled the recipe. I found the it was too cheesy mainly too much cream cheese. It made it taste like I put in a ton of sour cream. I also added garlic powder (almost a tablespoon) onion powder (definitely a tablespoon) and more salt and pepper (red pepper). I also added another 1/2 pound of browned ground meat to help knock some of the "sour cream" taste. I would make this again!!! Read More
(1)
9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/04/2016
I made this for a marriage renewal reception. I doubled the recipe Doubled the bacon in each batch Used petite diced tomatoes to avoid the green chilis Omitted the parsley because the store was out and it was such a HUGE HIT that I didn't even get to try it! I was asked for the recipe by 3 people and received many many compliments on it. This is how good it was it was gone within minutes and the mini red velvet cupcakes and key lime cupcakes had gagillions of leftovers;) I will definitely be making this again! Read More
(4)
Rating: 4 stars
01/18/2015
Made as written except that I used venison instead of beef. It seemed to be missing a little something but I'm not sure what. All I had on hand was mild tomatoes and green chilies and I think that spicy would have been better. This is a very meaty and filling dip and DH liked it a lot. I tried it with plain potato chips corn chips and tortilla chips and the corn and tortilla were the best. I did end up having to add some milk to thin this down throughout the cooking process but that was an easy fix. This one would is a good one to serve during football season. Read More
(2)
Rating: 4 stars
11/30/2015
4 stars - almost 5 stars because I couldn't quit eating it. We doubled the bacon and served it with French bread. Next time we'll try adding in some diced jalapeno's...very quick & easy to make! Read More
(2)
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Rating: 5 stars
01/05/2016
I loved this dip! I ommitted the parsley but kept everything else the same and thought it had great flavor! It was great on tortilla chips and would be even better on bagel chips as recommended. I will definitely make again! Read More
(1)
Rating: 3 stars
07/22/2016
I doubled the recipe. I found the it was too cheesy mainly too much cream cheese. It made it taste like I put in a ton of sour cream. I also added garlic powder (almost a tablespoon) onion powder (definitely a tablespoon) and more salt and pepper (red pepper). I also added another 1/2 pound of browned ground meat to help knock some of the "sour cream" taste. I would make this again!!! Read More
(1)
Rating: 4 stars
06/30/2018
I can't give this 5 stars because I didn't make the exact recipe. Based off of some of the other reviews and ingredients that I had I used the core recipe and made my own changes. I used 2lbs of ground beef. While frying up the meat I added about a tablespoon or more of Lea & Perrins. I then diced up a small Vidalia onion and fried it up in the pan. Instead of the cheese mix I used extra sharp cheddar. With these changes I felt that it had the perfect consistency and flavor that I was looking for.Now I'll be honest this did not remind me of a cheeseburger. This tasted exactly like a good Philly cheesesteak. I made this for a going away party and it was a huge hit. I will make this again. Read More
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Rating: 2 stars
02/06/2018
made this as per recipe call for. it tasted better just as the cheese melted but after the 2 to 3 hours in the crock it seemed to loose all the flaver and curdled. if i make it again i will use a processed cheese or mix in a cheese soup to keep it creamy. Read More
Rating: 5 stars
11/20/2016
Absolutely Fabulous. had to make three lots to keep the hoards happy. could not have been better. Read More
Rating: 4 stars
01/19/2019
Made it as described but added habanero instead of chili. Read More