Why This Recipe Is a Keeper
Before we dive into the method, here is why this ranch burger dip will become a favorite.
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Only 5 ingredients. Simple and affordable.
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No thawing required. Frozen beef goes straight into the slow cooker.
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No pre-cooking. Everything goes into the slow cooker raw or canned.
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Set it and forget it. The slow cooker does all the work.
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Creamy and savory. Rich, satisfying, and delicious.
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Crowd-pleasing. Everyone loves cheeseburger dip.
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Perfect for parties, game days, and gatherings.
Ingredients
Servings: 8
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1 pound frozen ground beef in tube packaging
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1 cup bottled liquid ranch dressing
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8 ounces cream cheese, cubed
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2 cups shredded cheddar cheese
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1 can (10 ounces) diced tomatoes with green chiles, drained
Ingredient Notes
Ground beef: Use frozen ground beef in tube packaging. Do not thaw.
Ranch dressing: Use bottled liquid ranch dressing.
Cream cheese: Use full-fat cream cheese. Cube it for easier melting.
Cheddar cheese: Use shredded cheddar.
Diced tomatoes with green chiles: Use canned diced tomatoes with green chiles. Drain them.
Step-by-Step Instructions
Step 1: Layer Ingredients in the Slow Cooker
Place the frozen ground beef tube in the slow cooker. Pour the ranch dressing over the beef. Add the cubed cream cheese, shredded cheddar, and drained diced tomatoes with green chiles around and over the top.
Step 2: Slow Cook
Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the beef is fully cooked and the dairy ingredients are melted.
Step 3: Break Up the Beef
Break up the beef with a sturdy spoon or spatula, stirring everything together until the meat is crumbled and the dip becomes smooth and evenly combined.
Step 4: Finish and Serve
Cover again and cook for 15 to 20 minutes more if needed, just until the texture is hot, creamy, and scoopable. Stir once more before serving. Serve warm with chips, crackers, or cut vegetables for dipping.
How to Serve Ranch Burger Dip
This creamy, savory dip is delicious on its own, but a few accompaniments make it even better.
With Tortilla Chips: Classic and perfect for scooping.
With Crackers: Serve with buttery crackers or pita chips.
With Vegetables: Serve with celery sticks, carrot sticks, or bell pepper strips.
With Bread: Serve with sliced baguette or toast points.
With Fresh Herbs: Sprinkle with parsley or chives.
Variations & Tips
Make It with Ground Turkey: Substitute frozen ground turkey.
Make It with Different Dressing: Use Caesar or Italian dressing.
Make It with Pepper Jack: Use pepper jack cheese for heat.
Make It with Jalapeños: Add diced jalapeños.
Make It with Onion: Add finely chopped onion.
Make It with Garlic: Add garlic powder.
Make It with Bacon: Add crumbled bacon.
Make It Gluten-Free: Use gluten-free ranch dressing.
Pro Tips for Absolute Success
Do not thaw the ground beef. It cooks perfectly from frozen.
Drain the tomatoes well. Excess liquid can thin the dip.
Stir well after cooking. This ensures a smooth, creamy texture.
Keep the dip warm on WARM setting. This keeps it scoopable.
Frequently Asked Questions
Can I use fresh ground beef?
Yes. Brown it first, then add to the slow cooker. Reduce cook time.
Can I use a different dressing?
Yes. Caesar or Italian dressing can be used.
Can I use a different cheese?
Yes. Monterey Jack or pepper jack can be used.
Can I make this ahead of time?
Yes. Reheat before serving.
Can I freeze this dip?
Freezing is not recommended. The texture may change.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why is my dip runny?
The tomatoes were not drained well. Drain thoroughly.
Can I add more cheese?
Yes. Use up to 3 cups.
Can I use a different pan?
This recipe is designed for a slow cooker.
Can I make this in the oven?
Bake at 375°F for 20 to 25 minutes.
The Beauty of Burger Dips
There is something deeply satisfying about a warm, creamy, savory dip that tastes like a cheeseburger in every bite. It is the kind of food that makes people happy. This ranch burger dip is a celebration of all those things.
Keep frozen ground beef in your freezer. Keep ranch dressing, cream cheese, cheddar, and tomatoes in your pantry and fridge. This recipe is the reason why.
Recipe Card
Prep Time: 5 minutes
Cook Time: 5 to 6 hours on LOW or 3 to 4 hours on HIGH
Total Time: Approximately 5 to 6 hours
Yield: 8 servings