Blue Cheese, Bacon and Mushroom Burger Dip
By: Dina & Bruce Miller / @The_PerksOfBeingUs
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- Prep
- 15 min
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- Total
- 35 min
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- Serving
- 12
Ingredients
- 5 slices thick-cut bacon, diced
- 1 yellow onion, finely diced
- 1 cup mushrooms, chopped
- 1-pound 80/20 ground beef
- 1 teaspoon granulated garlic
- ½ teaspoon black pepper
- 1 tablespoon Dijon mustard
- ¼ cup mayonnaise
- 8 ounces cream cheese, cubed
- 8 ounces Monterey Jack cheese, shredded
- 1 Treasure Cave Blue Cheese Wedge, crumbled
- 1 tablespoon Treasure Cave Crumbled Blue Cheese (for garnish)
- 2 dill pickles, chopped (for garnish)
- Green onions, sliced (for garnish)
Directions
- Dice bacon and heat in a cast-iron skillet over medium heat until crispy.
- Add onion to skillet with the bacon and cook for about 1 minute.
- Add mushrooms and cook until they release moisture and start to brown, about 5 minutes. Remove from skillet and set aside.
- In same skillet, cook ground beef until browned and cooked through. Blot with paper towels.
- Return bacon, onion and mushroom mixture to skillet with cooked beef. Stir in garlic, black pepper, Dijon mustard and mayonnaise.
- Add cream cheese, shredded Monterey Jack and Treasure Cave Crumbled Blue Cheese. Stir until cheeses are fully melted and the mixture is creamy and combined.
- Transfer skillet to a preheated 375-degree F oven and bake for 20 minutes, until bubbly and golden.
- Remove skillet from oven and top with 1 tablespoon of Treasure Cave Crumbled Blue Cheese, pickles and green onions.
- Serve warm with potato chips, cucumber spears and celery sticks.
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