With ground meat, diced vegetables and melted cheeses, this bison cheeseburger dip is a hot, flavor-filled dish that's loaded with iconic tastes. Apart from the bun, this really is a cheeseburger in party dip form and takes only 30 minutes from start to finish.
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This party dip makes a great snack or appetizer, and you can whip it up pretty quickly if you have a busy night planned. I personally prefer it to a beef cheeseburger dip because of the leaner, tastier meat.
Serve this dip with toast points, tortilla chips, crackers, etc. If you have some bread that is about to go stale, enjoy this delicious dip with the bread instead of throwing it away.
You could also serve this dip on a toasted bun or in a sandwich as a deconstructed cheeseburger. I'd even be tempted to enjoy it over a plate of fresh pasta-kind of like a cheeseburger bison Bolognese.
Enjoy!
Ingredients
- ground bison - While bison has a similar taste and texture to beef, bison is leaner and has fewer calories. Bison also tend to be grass-fed instead of grain-fed. Just make sure you watch the temperature closely--lean meat like ground bison is easy to overcook.
- cream cheese - To soften it you can leave it at room temperature for about 1 hour or submerge the sealed cheese container/block in warm water for about 15 minutes.
- cheddar cheese - Cheddar is a classic cheese for burgers and dips and it melts great, but you could also try Monterey Jack (another favorite of mine) or Colby.
- canned diced green chilies (not pictured) - Canned diced green chilies are mild in spice level but add slightly tangy, smoky flavor.
- dill pickles (not pictured) - I like the garlic baby dill pickles. You could try some classic relish or pickled jalapeños instead of the dill pickles if you're into that.
- ketchup and mustard - Your standard cheeseburger condiments.
*See ingredient amounts in recipe card.
How to Make Bison Cheeseburger Dip
- Combine dip ingredients. Preheat oven to 375°F. Add the dip ingredients to a bowl and combine well. It's not going to look too appetizing at this point, but trust me, the end result is delicious.
- Bake the cheese mixture. Transfer to an 8" or 9" baking dish and bake in the preheated oven until the cheeses melt, about 10 minutes.
- Cook the bison meat. While that cheese is melting, cook the ground bison in a skillet over medium heat until fully browned, breaking it into chunks as it cooks.
- Add meat to cheese and return to oven. Remove the cheese mixture from the oven, add the ground bison and stir well. Pop it back in the oven for another 10 to 15 minutes, until hot and bubbly.
- Serve. Let the bison cheeseburger dip cool for a few minutes before serving as it will be very hot! You can garnish the dip with green onions and bacon bits. Serve with tortilla chips, pita chips, crackers, crusty bread, celery etc.
Recipe FAQs
When you're done entertaining guests, cover the dish or transfer the dip to a sealed container, then store it in the fridge. Eat the bison dip within 3 to 4 days for maximum freshness.
You can reheat bison cheeseburger dip in the oven at 350°F, to enjoy it hot and bubbly all over again.
Yes! Up to 1 to 3 months in a covered, freezer-safe container. Thaw in the fridge and then reheat or reheat it from frozen in an oven-safe dish.
More Delicious Ground Meat Dishes
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📋Recipe
Bison Cheeseburger Dip
Ingredients
- 1 cup cream cheese - softened
- 1 cup cheddar cheese - shredded
- ¼ cup canned diced green chilies
- 1 cup canned diced tomatoes
- ¼ cup dill pickles - diced
- 1 teaspoon ketchup
- 1 teaspoon yellow mustard
- 2 tablespoons Worcestershire sauce
- ½ pound ground bison
- chopped green onions - to garnish
- bacon bits - to garnish
Instructions
- Preheat oven to 375°F. Add the cheeses, chilies, tomatoes, pickles, ketchup, mustard and Worcestershire sauce to a bowl and combine well. It's not going to look too appetizing at this point, but trust me, the end result is delicious.1 cup cream cheese, 1 cup cheddar cheese, ¼ cup canned diced green chilies, 1 cup canned diced tomatoes, ¼ cup dill pickles, 1 teaspoon ketchup, 1 teaspoon yellow mustard, 2 tablespoons Worcestershire sauce
- Transfer the mixture to an 8" or 9" baking dish and place it in the preheated oven. Cook for 10 minutes to melt the cheeses.
- Meanwhile, heat a skillet over medium heat on the stove. Add the ground bison and cook until fully browned - about 5 minutes. Break into small chunks as it cooks.½ pound ground bison
- Remove the cheese mixture from the oven, add the ground bison and stir well. Place it back in the oven for another 10 to 15 minutes or until the dip is hot and bubbly.
- Let cool for a few minutes before serving as it will be very hot. Top the dip with green onions and bacon bits. Serve with tortilla chips, pita chips, crackers, crusty bread etc.
Equipment
Notes
- Soften the cream cheese: To soften the cream cheese you can leave it at room temperature for about 1 hour or submerge the sealed cheese container/block in warm water for about 15 minutes.
- Fridge storage: When you're done entertaining guests, cover the dish or transfer the dip to a sealed container, then store it in the fridge. Eat the dip within 3 to 4 days for maximum freshness.
- Freezer storage: Freeze for up to 1 to 3 months in a covered, freezer-safe container. Thaw in the fridge and then reheat or reheat from frozen in an oven-safe dish.
- Reheating: You can reheat bison cheeseburger dip in the oven at 350°F, to enjoy it hot and bubbly all over again. Be sure to cover with foil for better results.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
This dip is so tasty! I typically serve it at potlucks or parties as an appetizer.