Description
This Crockpot Big Mac Dip captures the iconic flavors of a classic Big Mac burger in a creamy, cheesy dip that’s perfect for parties and game day. Combining ground beef, cheddar and Velveeta cheese, pickles, and a tangy special sauce, this easy slow cooker recipe melts everything together for a warm, gooey treat that’s utterly addictive and crowd-pleasing.
Ingredients
Meat
- 1 lb ground beef
Cheeses
- 1 cup shredded cheddar cheese
- 1 cup Velveeta cheese, cubed
Pickles & Condiments
- 1/4 cup diced dill pickles
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp pickle juice
Spices
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Brown the ground beef: In a skillet over medium heat, cook the ground beef seasoned with salt, pepper, and garlic powder until browned. Drain any excess grease to keep the dip from becoming too oily.
- Combine ingredients in crockpot: Transfer the cooked beef into the crockpot. Add shredded cheddar, cubed Velveeta, diced dill pickles, mayonnaise, ketchup, yellow mustard, and pickle juice. Stir thoroughly to combine all ingredients evenly.
- Slow cook the dip: Set the crockpot to LOW heat and cook for 2 to 3 hours. Stir the mixture occasionally to help the cheeses melt evenly and prevent sticking at the bottom.
- Keep warm and serve: Once the dip is melted and creamy, switch the crockpot setting to WARM. Serve the dip directly from the slow cooker to keep it at the perfect temperature for dipping.
- Optional garnish: Before serving, optionally garnish with sesame seeds, shredded lettuce, or additional diced pickles to enhance the Big Mac-inspired presentation and flavor.
Notes
- For a spicier kick, add a dash of hot sauce or diced jalapeños.
- Use low-fat cheeses and mayonnaise to reduce calories and fat content.
- This dip pairs well with potato chips, crackers, or toasted baguette slices.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or crockpot.
