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–+ servings
savory ground beef dip

Hamburger Chip Dip

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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 large skillet
  • 1 Wooden spoon or spatula
  • 1 Chef's knife
  • 1 Cutting board
  • 1 can opener
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 medium mixing bowl (optional, if baking)
  • 1 9x9-inch baking dish or small casserole dish (optional, if baking)

Ingredients
  

  • 1 pound ground beef lean
  • 1/2 cup yellow onion finely chopped
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper ground
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika optional; smoked
  • 1 cup tomato sauce plain
  • 1/2 cup salsa medium
  • 1 cup cheddar cheese shredded
  • 1/2 cup cream cheese softened and cubed
  • 1/2 cup sour cream
  • 1/4 cup green onions for garnish; sliced
  • 2 tablespoon pickled jalapeños optional; chopped
  • 1 bag tortilla chips for serving

Instructions
 

  • Place the large skillet over medium-high heat and add the ground beef.
  • Cook the beef, breaking it up with the spoon, until browned and no longer pink, about 6–8 minutes.
  • Add the chopped onion and minced garlic to the skillet and cook, stirring, until softened and fragrant, about 2–3 minutes.
  • Stir in the salt, black pepper, chili powder, and paprika until the meat is evenly coated with the spices.
  • Pour in the tomato sauce and salsa, then stir to combine and bring the mixture to a gentle simmer.
  • Reduce the heat to low and add the cream cheese cubes, stirring until fully melted and smooth.
  • Stir in the sour cream until the dip is creamy and well combined.
  • Add 0.5 cup of the shredded cheddar cheese to the skillet and stir until melted into the dip.
  • Taste and adjust seasoning with additional salt or pepper if desired.
  • If serving warm from the skillet, sprinkle the remaining 0.5 cup cheddar cheese on top, cover for 2–3 minutes to melt, then remove from heat.
  • If baking, transfer the dip to a lightly greased 9x9-inch baking dish and spread it into an even layer.
  • Top the dip in the baking dish with the remaining 0.5 cup cheddar cheese and optional chopped jalapeños.
  • Bake in a preheated 375°F (190°C) oven for 10 minutes, or until the cheese on top is melted and bubbly.
  • Remove the dip from the heat or oven and let it rest for 5 minutes to thicken slightly.
  • Garnish with sliced green onions and serve warm with tortilla chips.

Notes

For best results, use lean ground beef so the dip doesn’t become greasy, and drain any excess fat if needed before adding sauces. The dip thickens as it cools, so if it becomes too thick, stir in a tablespoon or two of milk or extra tomato sauce to loosen it. You can swap cheddar for pepper jack or a Mexican cheese blend for more flavor, and adjust the spice level by adding or omitting jalapeños and using mild or hot salsa. This dip reheats well on the stovetop over low heat or in the microwave, and it can be kept warm for parties in a small slow cooker set to “warm.”
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