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Loaded Bacon Cheeseburger Dip

Loaded Bacon Cheeseburger Dip

Dax Phillips
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dips
Servings 12


  • 1 lb Velveeta cheese cut into cubes
  • 1 lb Sharp cheddar cheese shredded
  • 3 tbsp corn starch
  • 1 lb ground chuck cooked, fat drained
  • 5 oz evaporated milk
  • 1/4 cup of milk
  • 12 oz Nueske’s bacon or your favorite, cooked and crumbled
  • 1 poblano chili roasted, seeds and skin removed, chopped
  • 1 serrano chili roasted, seeds and skin removed, chopped
  • 14.5 oz can of diced tomatoes with green chilies
  • 4 green onions diced
  • 3/4 cup of white onion diced
  • 1/2 cup fresh cilantro chopped
  • 2 tbsp ketchup
  • 2 tbsp yellow mustard
  • Tortilla chips


  • Start by preparing your ingredients. Roast the chili peppers in a preheated 400 degree oven for about 20 minutes, or until the skin begins to char. Once charred, place them in a sealable bag, and let them steam. Remove, then carefully peel off the exterior of the skin. Discard, then slice open, remove seeds, and chop. Set aside.
  • When everything is cooked, add the cheeses to a large mixing bowl, and toss in the corn starch to lightly coat the cheese. This helps stabilize the sauce.
  • Get a medium sized pot on the stove, on medium heat. Add the remaining ingredients, with the exception of the tortilla chips, and stir, cooking on a medium, to medium-low heat until the cheese is fully melted and everything is warmed through.
  • The end result is something out of this world. It is everything, and more, of what you would expect with a loaded bacon cheeseburger, but in dip form. The danger here is once you start, it’s hard to stop eating this. Fortunately I was able to walk away from the bowl, realizing I was making this for my wife, and the party. If you are looking for a fun dip to make, just for your friends and family, or any party, give this one a shot.