8 ounces bacon

0.5 pound ground beef

1 (10 ounce) can diced tomatoes with green chile peppers

1 (8 ounce) package cream cheese, cut into cubes

1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

2 tablespoons chopped fresh parsley


Cook Bacon:

Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.

Remove bacon to a plate lined with paper towels, keeping the drippings in the skillet.

Cook Ground Beef:

Break the ground beef into the skillet; cook and stir until completely browned, which should take about 5 to 7 minutes.

Drain the beef, return the skillet to the stove, and reduce heat to low.

Prepare Dip Mixture:

Stir in the diced tomatoes with green chile peppers, cream cheese, and shredded Cheddar-Monterey Jack cheese blend into the ground beef.

Crumble the cooked bacon and stir most of it into the beef mixture, reserving a few teaspoons for garnish.

Cook and stir until the cheese begins to melt, which should take about 2 to 3 minutes.

Transfer to Slow Cooker:

Transfer the mixture to a slow cooker.

Slow Cook:

Cook on Low until the dip is hot and bubbly, which should take approximately 2 to 3 hours.

Finish and Serve:

Stir chopped fresh parsley into the dip.

Garnish with the reserved crumbled bacon.

Keep the slow cooker set to Low to serve and enjoy!


You can adjust the seasoning according to your taste, and feel free to customize the dip with additional toppings like green onions or jalapeños.

See also  Jalapeno Peach Chicken

Serve the dip with tortilla chips, sliced baguette, or vegetable sticks for dipping.

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