Ingredients:

  • 1 lb lean ground beef
  • 1/2 small onion, finely diced
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 8 oz cream cheese, softened and cubed
  • 16 oz Velveeta or processed cheese, cubed
  • 1 tbsp Worcestershire sauce
  • 1 can (10 oz) Rotel diced tomatoes and green chilies
  • 4 slices thick-cut bacon, cooked and crumbled
  • 1/2 cup sharp cheddar cheese, shredded
  • 2 tbsp fresh green onions, sliced
  • 1/4 cup dill pickle chips, chopped

Instructions:

  1. Place the ground beef and diced onion in a skillet over medium-high heat. Cook, breaking the meat apart with a spatula, until the beef is browned and the onions are translucent.
  2. Stir in the garlic powder, salt, and pepper. Drain any excess grease to prevent the dip from becoming oily.
  3. Transfer the browned beef mixture into the slow cooker.
  4. Add the cubed cream cheese, cubed Velveeta, Worcestershire sauce, and the entire can of Rotel.
  5. Cover and cook on Low for 2 hours (or High for 1 hour), stirring occasionally until the cheese is completely smooth and the mixture is velvety.
  6. Sprinkle the shredded cheddar over the top and cover for another 5-10 minutes until the cheddar is melted.
  7. Top with crumbled bacon, sliced green onions, and chopped dill pickles immediately before serving.