Slow-Cooker Cheese­burger Dip

This fun dip recipe uses in­gre­di­ents I al­ways have in the fridge, so it’s easy to throw to­gether on short no­tice.

Simple & Delicious - - ON THE MENU -

Cindi DeClue, An­chor­age, AK Prep: 25 min. • Cook: 13/4 hours Makes: 16 serv­ings 1 lb. lean ground beef (90% lean) 1 medium onion, chopped 1 pkg. (8 oz.) cream cheese, cubed 2 cups shred­ded ched­dar cheese, di­vided 1 Tbsp. Worces­ter­shire sauce 2 tsp. pre­pared mus­tard 1/4 tsp. salt 1/8 tsp. pep­per 1 medium tomato, chopped 1/4 cup chopped dill pick­les Tor­tilla chips or crackers

1. In a large skil­let, cook beef and onion over medium-high heat un­til beef is no longer pink and onion is ten­der, break­ing up beef into crum­bles, 6-8 min­utes; drain. Trans­fer to a greased 11/2 or 3-qt. slow cooker. Stir in the cream cheese,

11/2 cups ched­dar cheese, Worces­ter­shire, mus­tard, salt and pep­per. Sprin­kle with re­main­ing cheese.

2. Cook, cov­ered, on low un­til heated through and cheese is melted, 13/4-21/4 hours. Top with tomato and pick­les. Serve with tor­tilla chips.

1/4 CUP 157 cal., 12g fat (6g sat. fat), 46mg chol., 225mg sod., 2g carb. (1g sug­ars, 0 fiber), 10g pro.

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