Spicy Cheeseburger Dip

This spicy cheeseburger dip recipe was a bit hit at our Super Bowl party. Save some to make the most decadent cheese sandwich ever.

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How about some heart attack on a chip?

I made this dip for the Super Bowl. I heard the Obamas were having burgers and wings. If the First Lady can take a day off from healthy eating, so can we. Everything in moderation, including moderation, Julia Child used to say.

I suppose you could use any kind of hot pepper for this dish. I used a jalapeno; it’s a bit hotter than a poblano according to the Scoville (heat) scale. The original recipe called for 1/2 pound of ground beef, but I bought the smallest package I could find and used most of it. The elderly dog got a bit too.

I must confess another use for this dip. Toast some bread. Heat up the dip in the microwave. Spread on bread. Add some hot sauce or pickled jalapenos. Slice and serve for the most decadent cheese sandwich ever. That’s just theory, of course!

Spicy Cheeseburger Dip | Grabbing the Gusto

Cheeseburger Dip

You’ll need a foiled-line baking pan, small bowl and plate or a sealable plastic bag, medium bowl and large saucepan.

• 1 jalapeno, cut in half, stem and seeds removed
• 1/2 pound block American cheese from the deli counter, cut into 1/2-inch cubes
• 1/2 pound sharp cheddar cheese, cut into 1/2-inch cubes
• 2 teaspoon cornstarch
• 1 tablespoon canola oil
• 3/4 pound ground beef
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 14 oz can diced tomatoes or tomatoes with chiles, drained
• 5 oz evaporated milk
• 1 tablespoon (or more) hot sauce
• 3 green onions, thinly sliced
• Optional: see ideas at the end of the recipe for variations involving mushrooms, green bell peppers, chipotle en adobo and smoked paprika, or horseradish.
  

Place jalapeno halves on a foil-lined baking sheet under the broiler or in the toaster oven, skin side up. Broil about 8 minutes. Transfer roasted jalapeno to a bowl and cover with a plate, or to a sealed plastic bag. Steam for 5-10 minutes. Peel off skin, chop finely and set aside.

Toss cheeses with cornstarch in a bowl until evenly coated.

Heat oil in saucepan over medium-high heat. Add ground beef and cook, stirring occasionally, until no longer pink, about 5 minutes. Drain off some of the fat. Add cumin and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes, jalapeno and evaporated milk and stir. Bring mixture to a boil, reduce heat to low, and add cheese, all at once. Cook, stirring constantly with a wooden spoon until cheese is completely melted and sauce is smooth. Stir in hot sauce and green onions.Taste for seasoning. Add more hot sauce if it needs more kick.

Serve immediately with crackers, vegetables or tortilla chips.

Variation: If I make this again, I’m tempted to add sauteed sliced mushrooms. If you’re a bell pepper lover, sauteed sliced green bell pepper would add some extra flavor and color — this is starting to remind me of a strange liquid Philly cheese steak.

Variation: You could go a different way with the heat. You could add smokiness by subbing chopped chipotle en adobo for the jalapeno, and smoked paprika for the hot sauce. Or, instead of using jalapeno and hot sauce, you could use lots of horseradish instead, and I mean lots.

Original recipe: Gooey Cheeseburger Dip, Serious Eats