Close-up of Bacon Cheeseburger Dip, as seen on the Pioneer Woman, season 32.
Recipe courtesy of Ree Drummond

Bacon Cheeseburger Dip

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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 8 to 10 servings
For the perfect sharing snack as part of a game-day feast, Ree deconstructs bacon cheeseburgers, transforms them into a dip and bakes the whole thing—dip and rolls for scooping—at the same time on separate baking sheets.


Rolls and Dip:



  1. For the rolls and dip: Preheat the oven to 375 degrees F.
  2. Heat a large skillet over medium-high heat. Add the bacon and cook until crispy, 8 to 10 minutes. Remove to a paper towel-lined plate, then discard all but 1 tablespoon of the bacon grease from the skillet.
  3. Put the sirloin in the skillet and add the seasoned salt and pepper. Cook, stirring and breaking it up with a spatula or wooden spoon, until the meat is browned and no longer pink, 5 to 6 minutes. Drain the meat of excess fat, add the ketchup, mustard and Worcestershire sauce and stir to incorporate.
  4. Place a round baking dish in the center of a baking sheet. Spread the cream cheese in a single layer in the baking dish, then sprinkle over half of the Cheddar cheese. Add the meat mixture in a single layer and top with half of the reserved bacon, followed by the remaining Cheddar cheese.
  5. Space the rolls 1 to 2 inches apart on a separate baking sheet. Combine the butter and garlic in a small bowl and brush the rolls with the mixture. Sprinkle over the sesame seeds.
  6. Bake both the dip and the rolls until the dip is bubbly around the edges and the rolls are golden and baked through, 15 to 18 minutes.
  7. For the toppings: Top the dip with the ketchup, mustard, remaining bacon, lettuce, pickles and tomatoes. Serve hot.