Buffalo Cheeseburger Dip
Add the spicy, tangy flavor of buffalo sauce to this deliciously creamy Cheeseburger Dip for the ultimate game day snack! It's easy to make on the stove in just 15 minutes, or in a slow cooker for serving at a party.
Ingredients
- 1 tablespoon olive oil
- ½ cup onions diced
- 3 garlic cloves minced
- 1 pound ground beef
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup buffalo sauce
- 10 ounce can diced tomatoes with green chilies
- 8 ounces cream cheese cubed
- 2 cups cheddar cheese shredded
Instructions
- Add the olive oil to a large pot, or dutch oven, over medium-high heat.
- Add the diced onions, saute 4-5 minutes, add the garlic and saute for an additional minute.
- Add the ground beef and cook for 7-8 minutes, or until cooked through and no longer pink.
- Once the beef is cooked through, drain any grease from the skillet, then add chili powder, salt, pepper and buffalo sauce.
- Add an entire can of diced tomatoes with green chilies. Do not drain the can, add the entire contents to the skillet. Stir to combine everything.
- Add cubed cream cheese and shredded cheddar cheese to the skillet.
- Stir continuously until the cheese is melted and begins to bubble.
- Transfer to a bowl and serve with chips for dipping.
Notes
- Buffalo sauce: for this recipe I use 1 cup of buffalo sauce so that the flavor really shines through. If you want a more mild dip, with less buffalo flavor, feel free to use 1/2 cup sauce. I like Frank’s Buffalo Sauce, but feel free to use your favorite brand of sauce.
Slow cooker method:
Cook and season the ground beef, following the first 5 steps above, then transfer it to a slow cooker. Add the cubed cream cheese and shredded cheddar cheese to the slow cooker. Place the lid on the slow cooker, set it to low and cook for 30 minutes. Remove the lid and stir the dip. Replace the lid and continue to cook the dip on low for 30 minutes – 1 hour. Remove the lid and stir the dip again. Change the temperature on the slow cooker to warm. The dip can stay in the slow cooker on warm for up to 4 hours.
- Cook and season the ground beef, following the first 5 steps above, then transfer it to a slow cooker.
- Add the cubed cream cheese and shredded cheddar cheese to the slow cooker.
- Place the lid on the slow cooker, set it to low and cook for 30 minutes. Remove the lid and stir the dip.
- Replace the lid and continue to cook the dip on low for 30 minutes – 1 hour. Remove the lid and stir the dip again.
- Change the temperature on the slow cooker to warm.
- The dip can stay in the slow cooker on warm for up to 4 hours.
- The dip can also be made ahead of time on the stove and transfered to a slow cooker set to warm for up to 4 hours.
- To double the recipe, hover over the serving amount above and adjust it from 6 to 12. The ingredient amounts in the recipe card will automatically update to the new serving size.
- Leftover dip should be stored in a sealed, airtight container and will last in the refrigerator for up to 5 days.
Nutrition Information
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 511
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 6g | 2% |
| Protein | 25g | 50% |
| Fat | 43g | 66% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 135mg | 45% |
| Sodium | 1837mg | 77% |
| Potassium | 416mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1040mg | 21% |
| Vitamin C | 6mg | 7% |
| Calcium | 345mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.