To a pan/skillet over medium heat, add the bacon and cook until crispy. Drain on paper towels. Crumble when it’s cool enough to handle.
To the same skillet, add hamburger meat and onion and cook together breaking the meat apart with a wooden spoon until it’s cooked through (5 minutes). Add garlic, and cook for 30 seconds. Remove from heat. Drain fat if necessary.
In a mixing bowl, combine the meat with cream cheese, sour cream, half of the cheeses, Worcestershire sauce, crumbled bacon, and season with salt and pepper. Mix everything well.
Transfer to a baking pan or skillet, top with the remaining cheese, and bake for 15 minutes or until hot and bubbly.
Garnish with chopped parsley and diced pickles. Serve hot with potato chips.
When Buying Meat: Look for lean ground beef so that you don’t need to drain away so much grease. You can also make this dip with ground turkey or chicken to make it a bit lighter. Use Different Cheese: This recipe is versatile in that you can swap out the shredded cheddar and jack cheeses if you like. Try using some American cheese (Velveeta would be my choice) or Swiss in the mix. Extra Toppings: Make this a loaded cheeseburger dip by adding more garnishes. Try shredded iceberg lettuce, diced tomato, and a drizzle of a creamy sauce like this Raising Cane’s Sauce or Ranch Dressing. Use Good Chips: This Cheeseburger Dip is delicious with potato chips, but make sure you get sturdy ones so they don’t break up too much. I like to use kettle-cooked potato chips or a thicker name-brand ruffled chip. Tortilla chips or pita chips will work too. Keep it Hot: This dip won’t be as delicious or dippable if it gets cold. Serve it right from the oven, or use a warming tray to keep it hot for your guests. You can also re-warm it in the microwave to get it back to the perfect temperature.