A hot dip that tastes like the burger it is named after — beef, two cheeses, pickles, and a sauce built from mayonnaise, ketchup and mustard.
The slow cooker does almost all of it, and it holds on warm for as long as a party needs.
Why This Recipe Works
- Two cheeses solve two problems: Velveeta melts smooth and stays smooth on warm, cheddar brings the flavour Velveeta does not have.
- The pickle juice is the ingredient that makes this taste right. A tablespoon of acid against a cup of cheese and half a cup of mayonnaise is what stops it reading as a plain cheese dip.
- Draining the beef properly keeps the dip emulsified. Rendered fat left in the pot separates out as it sits on warm.
- Browning in a skillet rather than in the crock does two jobs at once — it develops flavour the slow cooker cannot, and it is where the temperature check happens.
One Gate, Two Sides
Two and a quarter hours, and only the first ten minutes involve any real cooking. A slow cooker on low melts cheese — it is not a reliable way to finish raw meat, which is why the check happens in the skillet.
- Brown the beefA pound of ground beef in a skillet, broken up and cooked through, seasoned lightly with salt, pepper and garlic powder.
- Drain itExcess grease poured off. This is the difference between a dip and a greasy one — a pound of beef renders more fat than half a cup of mayonnaise can hold in suspension.
Check before you continue
160°F (71°C), no pink remaining — Instant-read thermometer
The beef must reach 160°F in the skillet, before it goes anywhere near the crock. Low on a slow cooker is a melting temperature, not a cooking one, so do not rely on the crock to finish the beef.
- CombineBeef, cheddar, cubed Velveeta, diced pickles, mayonnaise, ketchup, mustard and pickle juice all into the crock, stirred well.
- Low for 2 to 3 hoursStirred every hour so the cheese melts evenly and nothing catches on the sides. There is nothing to judge here beyond smoothness.
- Switch to warm and serveServed straight from the crock, with shredded lettuce or sesame seeds on top if you want the full effect.
Ingredient Notes
- Velveeta
- A cup, cubed. It is here for the melt rather than the flavour — it is what keeps the dip smooth for hours on warm instead of splitting into oil and curds.
- Pickle juice
- A tablespoon, straight from the jar. Small, free, and the thing most versions of this leave out.
- Ground beef
- A pound, or ground turkey. Turkey is leaner, which means less to drain but also less flavour to carry the cheese.
How to Make It
Brown the beef
Brown the ground beef in a skillet until fully cooked, seasoning lightly with salt, pepper and garlic powder. Check it reads 160°F (71°C) on an instant-read thermometer with no pink remaining, then drain the excess grease.
Combine in the crockpot
Add the cooked beef, shredded cheddar, cubed Velveeta, diced pickles, mayonnaise, ketchup, mustard and pickle juice to the slow cooker and stir well.
Cook low and slow
Low for 2 to 3 hours, stirring every hour so the cheese melts evenly and does not stick.
Serve hot
Once melted and creamy, switch to warm and serve straight from the crock, with shredded lettuce or sesame seeds on top if you like.
Success Tips
- Check the beef with a thermometer before it leaves the skillet. Once it is in a pot of melting cheese there is no way to judge it.
- Cube the Velveeta. Whole blocks do not melt in the time given.
- Stir every hour. It is the only maintenance this needs and it is what prevents scorched edges.
- Keep it on warm rather than low once it is smooth — low for another hour starts to break the sauce.
Serving Ideas
Straight from the crock with something sturdy to scoop with. Shredded lettuce and sesame seeds on top get it closer to what it is imitating.
Storage and Reheating
Refrigerate
Refrigerate up to 3 days in a sealed container. It sets solid when cold, which is normal.
Freeze
Not recommended. Mayonnaise-based dips separate on thawing and the texture does not come back.
Reheat
Gently — back in the slow cooker on low, or in a saucepan over low heat with a splash of milk, stirring. High heat splits it.
Frequently Asked Questions
Can I make it on the stove instead?
Yes. Brown and drain the beef in the same way, then add everything else to the pan over low heat and stir until smooth. It takes about fifteen minutes rather than two hours, but it needs watching and it will not hold on the heat the way a crock does.
Why did mine turn out greasy?
Beef that was not drained thoroughly, or heat that went too high. Both cause the fat to separate out. Pour off everything you can after browning, and keep the crock on low or warm.
Can I use only real cheese?
You can, but it will not hold as well. Cheddar on its own tightens and can go grainy over a couple of hours on warm. If you go that way, grate it yourself rather than using pre-shredded, and expect to stir more often.
