Bacon Mushroom Swiss Cheeseburger Dip

A cheesy, smoky dip loaded with the flavors of bacon and mushroom swiss burgers, with a little bit of a kick.

We had a dip-off at work last week. Everyone was invited to enter their favorite dip recipe into this epic competition. Everyone in the company was invited to sample and vote. I couldn’t decide what I wanted to make … I had four recipes rattling around my head and I made three of them (that leaves one dip still in there, rolling around like a tumbleweed, waiting for me to make it).

I’m going to warn you right now: my dip recipes are typically NOT the “just four-ingredients!” kind of dips. I might START with 4 ingredients, but I keep tasting and adding things until I’m satisfied with the depth and balance of flavors, just the right texture, the perfect blend of cheeses. I just can’t seem to stop myself … I sample as I go and keep thinking of more things that would make this dip just a little bit better.

This dip is a perfect example of this crazed behavior. The funny thing is that I actually found a place where I was superbly happy with the dip, declared it done, took photos, stuck it in the fridge … then overnight decided it needed more cheese. Deleted those photos. Went out and bought white American cheese just for this purpose. Heated up the dip and added the white American AND a bit of mozzarella. Then a couple days later I was ready to redo the photo shoot. I shredded some swiss cheese and sauteed some mushrooms just to go on the top of this dip. And re-shot the photos one more time. At the end, I was insanely happy with my mushroom swiss cheeseburger dip. I tried it with corn chips (yum) but decided that potato chips were really the thing for this dip … you know, to mimic that “burger and fries” experience. Mmmm … yes!

The healthy side of me is wondering … how would this bacon swiss cheeseburger dip taste with roasted cauliflower for dippers?  I think it would be pretty dang good. I may just try that tomorrow … if the potato chips don’t take over first. Maybe I could alternate? Cuz, you know, balance is key.

Bacon Mushroom Swiss Cheeseburger Dip

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 - 15 servings 1x

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Ingredients

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• 3 – 4 slices bacon, cooked & crumbled
• 1/2 lb. lean ground beef (or venison)
• 1/2 of a large onion, peeled & chopped
• Red Robin Seasoning (or your favorite seasoned salt) & freshly ground pepper
• 1 Tablespoon bacon butter (from cooking the bacon)
• 8 oz. fresh mushrooms, chopped
• 3 – 5 cloves garlic, peeled & chopped
• 2 Tablespoons flour (for gluten free, use brown rice flour)
• 1/4 cup milk
• 10 – 12 oz. white American cheese
• 8 oz. shredded smoked swiss cheddar cheese (or swiss + smoked cheddar)
• 2 oz. shredded mozzarella cheese
• 1 Tablespoon garlic mustard aoili (or mustard of your choice)
• 1 Tablespoon ketchup
• 2 Tablespoons light mayonnaise
• A pinch of dried dill
• 1/2 teaspoon smoked paprika
• 1 teaspoon Wortcestershire sauce
• About 15 – 20 sweet cherry tomatoes, chopped
• Chopped jalapeno and/or Hatch powdered green chile, to taste
• For the top: extra shredded swiss cheese, fresh chopped cherry tomatoes, chopped green onion or parsley and/or sauteed mushrooms

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Instructions

1. Set the bacon on a silicon mat and put in the cold oven. Turn the oven temp to 400 F. and let the bacon cook for 15 – 25 minutes, until it is not overly crisped but nicely done. Remove from oven, let cool to the touch, then chop the bacon.
2. Meanwhile, in a medium cast iron, saute or frying pan over medium heat, brown the ground beef, then add the onion and saute until the onion is soft and translucent. Put the meat and onion (with juices) in a bowl and set aside.
3. Pour the rendered fat from the bacon pan into the pan, swirl to coat, then add the garlic and mushrooms. Cover for a few minutes, then stir and cook, seasoning to taste with Red Robin Seasoning and freshly ground pepper, until the mushrooms are tender and the garlic is fragrant.
4. Stir in the onion/ground beef mixture. Sprinkle with flour and stir to mix, then add the milk and American cheese. Stir until the cheese is melted and the mixture is thickened, then add the swiss and remaining ingredients, stirring and cooking until all the cheese is nice and melty. Taste and add jalapeno and/or green chile powder as desired.
5. Serve hot topped with extra swiss cheese, chopped tomatoes or sauteed mushrooms, and chopped green onion or parsley. Enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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