Ree Drummond’s Bacon Cheeseburger Dip | The Pioneer Woman | Food Network

Ree prepares for a tailgate by turning the flavor of a bacon cheeseburger into a dip that’s perfect for garlic-buttered rolls!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Bacon Cheeseburger Dip
Level: Easy
Total: 50 min
Active: 30 min
Yield: 8 to 10 servings


Rolls and Dip:

10 slices bacon, chopped
24 ounces ground sirloin
2 teaspoons seasoned salt
1 teaspoon freshly ground black pepper
1/2 cup ketchup
1/4 cup mustard
4 dashes Worcestershire sauce
1 pound cream cheese, softened
8 ounces grated Cheddar
18 frozen dinner rolls, thawed and risen according to package instructions
4 tablespoons salted butter, melted
2 tablespoons minced garlic
1 tablespoon sesame seeds


2 tablespoons ketchup
2 tablespoons mustard
1 cup shredded lettuce
1/4 cup pickle chips
1 tomato, diced


For the rolls and dip: Preheat the oven to 375 degrees F.

Heat a large skillet over medium-high heat. Add the bacon and cook until crispy, 8 to 10 minutes. Remove to a paper towel-lined plate, then discard all but 1 tablespoon of the bacon grease from the skillet.

Put the sirloin in the skillet and add the seasoned salt and pepper. Cook, stirring and breaking it up with a spatula or wooden spoon, until the meat is browned and no longer pink, 5 to 6 minutes. Drain the meat of excess fat, add the ketchup, mustard and Worcestershire sauce and stir to incorporate.

Place a round baking dish in the center of a baking sheet. Spread the cream cheese in a single layer in the baking dish, then sprinkle over half of the Cheddar cheese. Add the meat mixture in a single layer and top with half of the reserved bacon, followed by the remaining Cheddar cheese.

Space the rolls 1 to 2 inches apart on a separate baking sheet. Combine the butter and garlic in a small bowl and brush the rolls with the mixture. Sprinkle over the sesame seeds.

Bake both the dip and the rolls until the dip is bubbly around the edges and the rolls are golden and baked through, 15 to 18 minutes.

For the toppings: Top the dip with the ketchup, mustard, remaining bacon, lettuce, pickles and tomatoes. Serve hot.

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Ree Drummond’s Bacon Cheeseburger Dip | The Pioneer Woman | Food Network

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