Keto Cheeseburger Party Dip
In this super easy recipe, I used the familiar, delicious flavors of a crowd-pleasing cheeseburger as a dip! It’s so much easier than it seems, and your friends and family will love it, especially when scooped up with gluten-free crackers, corn tortilla chips, or pork rinds. I could easily fill several ramekins with my mixture, which made calculating the nutritional information tricky. The macros are therefore based on a standard 3.5 oz/100g serving (on the dip alone, no crackers), so plan around this accordingly if you are carefully monitoring calories, fat, or carbs.
Chef Tips:
- I suggest you use the finest setting on your grater when grating the cheese because it results in quicker melting!
- French’s is my favorite ‘American-style’ mustard – and such a fantastic flavor addition that enhances the ‘cheeseburger’ flavor.
Cheeseburger Party Dip
Ingredients
- 2 TB olive oil
- ¼ small red onion peeled and finely chopped
- 2 cloves garlic peeled and finely chopped
- 18 oz ground beef we use Butcher Box meat
- 1 tsp Worcestershire sauce
- Sea salt
- Freshly ground black pepper
- 3 oz full-fat Cheddar cheese finely grated
- 1 tsp American-style mustard
- 12 oz full-fat cream cheese stirred well until loose and soft
- 3 oz cherry tomatoes finely chopped
- 1 oz gherkins or cornichons finely chopped
- Gluten-free tortilla chips gluten-free crackers, or pork rinds, to serve (optional)
Instructions
- Heat the olive oil in a large non-stick pan or wok and cook the onion and garlic over medium heat until softened, approx. 6-7 minutes.
- Add the ground beef and increase the heat to high. Use a wooden spoon to break the mince up so that it cooks and browns evenly. Add the Worcestershire sauce and season the mixture with salt and freshly ground black pepper.
- Remove the pan from the heat and stir in the grated cheese to melt, followed by the mustard. Stir well to combine and set aside for 5 minutes before stirring through the cream cheese, tomatoes, and cornichons.
- Divide the mixture between several little bowls or ramekins and serve at room temperature with gluten-free crackers (I like using corn tortilla chips). Be sure to generously crack more freshly ground black pepper to finish.
Nutrition
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.