Our cozy, creamy, comforting cheeseburger dip is a crowd-pleasing appetizer. A slow cooker keeps things simple for you!
Slow-Cooker Cheeseburger Dip Recipe photo by Taste of Home

There is just something about a savory, creamy, rich dip paired with a platter of crispy, crunchy chips, croutons or vegetables. It’s a combination that can’t fail, especially when you have something as crowd-pleasing as this cheeseburger dip.

This dip calls for only a handful of ingredients that melt into a hearty, cheesy dip in the slow cooker. Like a good cheeseburger, there’s ground beef, cheese and toppings like mustard, tomatoes and pickles—all in a creamy, delectable dip. When you need potluck dip recipes for a game-day party, holiday gathering or backyard barbecue, this one should top your list.

Ingredients for Cheeseburger Dip

  • Ground beef: Just like a real burger, our cheeseburger dip starts with ground beef. Use a leaner option here to keep the dip from feeling too greasy (we like 90% lean). You can also substitute part of or all the ground beef with ground turkey.
  • Cream cheese: How does one turn a burger into a dip? Add smooth and creamy cream cheese to the pot, of course! Cream cheese dip recipes are hard to resist.
  • Cheddar cheese: You can also use any great melting cheese in this dip, from creamy American to classic orange cheddar to sharp white cheddar. Pepper jack would add a spicy kick to the dip, while a blue cheese would add a funky note. Note that very hard cheeses like Parmesan will be too dry to work in this recipe.
  • Pickles: Chopped dill pickles play three key roles. They add great flavor, provide acid that brightens the flavors of the dip, and lend a pleasant crunch. You can swap in another type of pickle if you prefer.


Step 1: Brown the beef

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In a large skillet, cook the beef and onion over medium-high heat until beef is no longer pink and onion is tender, six to eight minutes, breaking beef into crumbles.

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Drain any excess water or moisture from the beef. Transfer the beef mixture to a greased 1-1/2- or 3-quart slow cooker.

Step 2: Add the cheese and seasonings

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Stir in the cream cheese, 1-1/2 cups cheddar, Worcestershire sauce, mustard, salt and pepper. Sprinkle the remaining 1/2 cup cheese over the top.

Step 3: Slow-cook the dip

Cook, covered, on low until the dip is heated through and the cheese is melted, about 1 hour and 45 minutes to 2 hours and 15 minutes. Keep an eye on the dip as you approach the end of cooking, as it can darken at the edges.

Step 4: Garnish and serve

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Top the dip with chopped tomato and pickles. Serve with tortilla chips, crackers or croutons.

Recipe Variations

  • Add bacon: Love bacon recipes? Saute a few slices of bacon in the skillet after the beef. Chop or crumble the cooked bacon into the dip at the end of the slow-cooking to retain its crunch.
  • Go all out on toppings: Love allll the burger toppings? They’ll taste good as a garnish on this dip, too. Pickled red onions, a swirl of ketchup or barbecue sauce, caramelized onions, chopped jalapenos or pickled peppers would all add a jolt of flavor.
  • Cook on the stovetop: Need the dip cooked quicker? Make it on the stovetop. Simply combine the cooked beef, cheese and seasonings in a large Dutch oven or heavy-bottomed saucepan. Cook on low, stirring often, until the cheese melts.

How to Store Cheeseburger Dip

Keep leftover cheeseburger dip in an airtight container in the refrigerator. It will keep for up to four days, though the texture will thicken and solidify as it sits. No problem. Gently reheat the dip on the stovetop, and stir in a bit of milk or cream until the dip loosens to the desired texture.

How to Freeze Cheeseburger Dip

Cheeseburger dip can be frozen, although the texture of the cheese dip will no longer be as smooth and creamy when thawed later. For best results, allow the dip to cool completely, then transfer to the smallest possible airtight container that will hold it. Press a layer of plastic wrap to the surface of the dip to protect it from exposure, and seal the container. Freeze for up to three months.

Let the dip thaw in the refrigerator, then reheat it gently. If the dip has become grainy, stir in a bit of additional grated cheese and/or some milk or cream. It will be safe to eat; the texture may just be slightly less perfect.

Cheeseburger Dip Tips

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How do you serve cheeseburger dip?

We like serving cheeseburger dip along with other potluck appetizers. Cheeseburger dip is a hearty comfort food that’s welcome during winter celebrations. It’s a great Super Bowl party food idea, and its appealing cookout-inspired flavor is also welcome at summer gatherings. Serve alongside chips, seasoned or plain crackers, vegetables crisps or even crudités.

How do you use up leftover cheeseburger dip?

Leftover cheeseburger dip is delicious reheated and re-dipped, but you can also think outside the bowl of chips! Serve a scoop of cheeseburger dip on baked potatoes, stir it into your favorite mac and cheese recipes or spread it over garlic bread.

Slow-Cooker Cheeseburger Dip

This fun dip recipe uses ingredients that I always have in the fridge, so it's easy to throw together on short notice. —Cindi DeClue, Anchorage, Alaska
Slow-Cooker Cheeseburger Dip Recipe photo by Taste of Home
Total Time

Prep: 25 min. Cook: 1-3/4 hours


16 servings


  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 1 package (8 ounces) cream cheese, cubed
  • 2 cups shredded cheddar cheese, divided
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons prepared mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon 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, 6-8 minutes, breaking beef into crumbles; drain. Transfer to a greased 1-1/2- or 3-qt. slow cooker. Stir in the cream cheese, 1-1/2 cups cheddar cheese, Worcestershire, mustard, salt and pepper. Sprinkle with remaining 1/2 cup cheese.
  2. Cook dip, covered, on low until mixture is heated through and cheese is melted, 1-3/4 to 2-1/4 hours. Top with chopped tomato and pickles. Serve with tortilla chips or crackers.

Nutrition Facts

1/4 cup: 157 calories, 12g fat (6g saturated fat), 46mg cholesterol, 225mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 10g protein.