Let Me Tell You About My Sizzling Bacon Cheeseburger Queso Dip

Alright, so picture this: there's a game on, a bunch of hungry friends in my living room, and the snack table looks like it could feed a medium-sized zoo. Right in the middle is this Bacon Cheeseburger Queso Dip—and let me just say, it’s the first thing gone, always. Actually, last time, my neighbor Mark (hey Mark, if you’re reading this—hands off next time, okay?) basically parked himself next to the bowl and decided to make it a one-man show. Can’t really blame him. The first time I threw this together, honestly, it was because I accidentally bought too much bacon (not sure that’s even possible). Anyway, this queso is bubbling, cheesy, and basically a burger in a bowl, minus the bun. And just as messy to eat, which is part of the fun if you ask me.

Why You’re Gonna Want to Make This

I whip this up whenever I need something hearty and meaty that still lets me pretend like I’m sophisticated (it’s queso, but like—classy? Sort of). My family begs for it at every potluck; even my cousin Sadie, who claims she doesn’t eat ‘melted things,’ is always scooping away at it (she says it’s research for her dairy intolerance, but she polishes off half the dish). Anyway, people seem to love how this queso has so much going on—it’s got the smoky bacon, the beefy, burger vibe, and loads of cheesiness. Sometimes, though, I curse myself for not buying pre-shredded cheese; it’s the best when you have a little time to grate real cheese, but the bagged stuff still works in a pinch.

Ingredients (Make Substitutions However You Wanna)

6 slices thick-cut bacon (I grab whatever’s on sale, unless my grandma is watching, then it has to be Wright’s—hers is almost a bacon cult thing.)
300g (about ⅔ pound) ground beef (Okay, I’ve tried turkey to feel healthier, but honestly it’s not the same... go beef if you can)
1 small yellow onion, finely chopped
2 cloves garlic, minced (or extra if you love that garlic punch, like us)
1 can (14.5oz) diced tomatoes with green chiles (Rotel, but honestly, any fire-roasted tomatoes are fine—sometimes I use a fresh tomato if I have one about to walk off the counter)
250g (around 2 ½ cups) shredded cheddar cheese—or Colby Jack if you’re feeling wild
115g (about 4oz) cream cheese, cut into chunks
½ cup whole milk (or, a splash more if things look too thick—I’ve snuck in half-n-half, it’s great!)
1 tablespoon Worcestershire sauce
1 teaspoon mustard (sometimes I use Dijon, sometimes straight-up yellow—both work, but I lean Dijon when I’m trying to show off)
Salt and cracked pepper, to taste
Green onions or chives, optional, to top (my dad claims it’s necessary, I think it’s just pretty)

How I Make This (Honestly, Sometimes I Just Wing It)

Cook the bacon in a big ol’ skillet (cast iron if I’m feeling nostalgic, any frying pan’s fine though) over medium heat, flipping till it’s super crispy. I drain on a plate lined with a paper towel, then chop it up (try not to eat all the crispy bits—that’s tough, though).
In the bacon fat (just pour off a bit if it seems excessive), toss in the ground beef. Brown it, breaking it up with a spoon. Once it’s halfway there, add the chopped onion. Let that go till everything’s golden and the house starts to smell like you actually know what you’re doing.
Stir in the garlic for about 30 seconds. I sometimes get distracted and it goes a bit longer, hasn’t killed me yet.
Pour in the tomatoes with their juice, Worcestershire, and mustard. Give it a good stir. Let it bubble gently for a couple minutes; don’t panic if it looks like a weird meat soup—promise, it’ll come together.
Drop in the cream cheese and milk. Stir until the cream cheese melts. This is that stage where I sneak a little taste, just to see if I need more salt… or, y’know, for science.
Toss in the shredded cheese a handful at a time, stirring gently until it’s all melted and smooth. If it’s too thick, splash in a bit more milk. If it’s too thin, just let it bubble away; it thickens quick.
Taste and adjust; add salt and pepper (don’t skip this, seriously). Fold in most of the bacon, saving a little for sprinkling on top. Or just toss it all in and act surprised later when there’s nothing left to garnish—it happens.
Scoop into a serving bowl or little slow cooker if you’ve got one. Top with green onions (or not, I sometimes forget), and the last of the bacon.

Real-Life Notes (aka What I Learned the Hard Way)

If you use pre-shredded cheese, it melts fine but isn’t quite as creamy—still, it beats washing a cheese grater when you’re in a rush.
Sometimes I try mixing in a bit of Monterey Jack—adds another level of cheesy gooeyness!
If your dip seems oddly greasy, a napkin or two blotted over the top usually does the trick (don’t let anyone see you do it, though.)
I’ve also dumped in some jalapeños when I’m feeling spicy—which, in fairness, isn’t often because my partner can’t handle any fire. Sigh.

Mix It Up: Things I’ve Tried (and a Fail or Two)

Using ground pork: good, but feels more breakfasty. Kids didn’t mind.
I actually once tried a veggie version with soy crumbles (and I’ll just say… it was fine but not spectacular—if you have a trick to make it better, let me know, because mine didn’t fool anyone)
One time I roasted up some mushrooms and stirred them in—that gave it a fun, earthy twist. My uncle declared it “fancy cheese dip,” which probably says more about our family than the recipe.

Equipment (Don’t Go Buying Anything Fancy, Promise)

Big frying pan or cast iron skillet (but honestly, a deep saucepan works too)
Spoon or spatula (my wooden spoon is hanging on by a thread, but it’s still my go-to)
Cheese grater, optional (if you’re up for the arm workout—otherwise, see above re: bagged cheese)
Bowl to serve (sometimes I use my slow cooker straight on Warm, especially for parties—it’s not pretty, but it keeps things gooey longer!)

How (and If) To Store It

In theory, you can pop leftovers in a lidded container in the fridge for up to 3 days. In practice, most of the time it just… vanishes. But the rare leftovers are awesome reheated (microwave works, or a tiny pan on low heat). And yes, I think the flavor’s even deeper the next day—or maybe that’s just wishful thinking because by then I’ve already eaten all the chips and it’s just me with a spoon.

How We Serve It at My House (A Mini Tradition)

Chips are classic, tortilla triangles always, but sometimes we swap in kettle-cooked potato chips, which is a little weird, but trust me—it rules. We’ve even been known to dip carrot sticks when the bowl gets low and we’re out of crunchies. I always promise myself I’ll set some aside for loaded baked potatoes the next day, but… well, best laid plans, right?

Lessons From a Serial Cheese Dipper (aka Pro Tips)

Don’t rush melting in the cheese—it can get weirdly stringy and lumpy. Once, I dumped it all in at once and, well, just don’t. Slow and steady, friend.
If things seem way too thick, more milk is your friend, but add it slooowly. I’ve turned cheese dip into soup before by going overboard.
Actually, keeping the heat too high will make it break. Medium-low, patience, and maybe a glass of something for yourself. Trust me, I learned this form (from?) experience.

FAQ (Because Folks Always Ask)

Can I make this ahead? You bet, I sometimes reheat it on the stove on really low with a splash of milk. Actually, I think it tastes better the next day, but maybe that’s just me?
Does it freeze well? Eh, not really. Cheese sauces don’t love being frozen—texture gets kinda odd. But if you must, go for it and just give it a good stir when rewarming.
Can I use Velveeta? Look, no judgment—I’ve been there. It’ll work, but it’ll taste a bit less like a burger, more like classic queso. Still, if you’re desperate or feeding a crowd, it’s fine.
What can I dip besides chips? Pickles surprisingly work (I saw it on Serious Eats and I was skeptical, but now I’m hooked). Or you could take the dip and make a grilled cheese with it. Wild, I know—total game changer for leftovers.
Big party version? Double it! Just use a big pot and stir it good. But if you triple it, have a helper or you’ll be stirring forever.
Makeshift slow cooker hack? If you don’t have a slow cooker, set your oven to the lowest temp (like, super low) and pop in your oven-proof bowl. Works in a pinch (just check it sometimes so it doesn’t brown up too much).

Thanks for wandering through my slightly chaotic, bacon-loaded cheese world—if you want more kitchen banter or some truly unfiltered home-cooking confessions, well, I get inspired sometimes reading Budget Bytes, so check them out too. And hey, if you try this and invent your own twist, let me know; I’m always up for something new and slightly questionable in my cheese dip!

Sizzling Bacon Cheeseburger Queso Dip