Description
For me this checks all the boxes for a hot party dip. It’s relatively cheap and easy to make, but maybe more importantly, it’s great hot, warm, or room temp. And it’s also incredibly versatile.
Ingredients
- 2 pounds extra lean ground beef
- 2 green bell peppers, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt, or to taste
- 1 teaspoon ground black pepper
- cayenne pepper, to taste
- 2 cups chicken broth
- 1 cup ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup shredded Cheddar cheese, divided
Instructions
- Place ground beef
- bell pepper
- onion
- garlic
- flour
- brown sugar
- salt
- pepper
- and cayenne pepper in a heavy pot.
- Place pot over medium-high heat. Break up and stir mixture as it heats. Cook and stir until most of the moisture has evaporated and mixture is crumbly and begins to brown
- about 15 minutes. Stir in chicken broth
- ketchup
- mustard
- and Worcestershire sauce. Mix well and bring mixture to a simmer. Reduce heat to medium. Cook
- stirring occasionally
- until mixture is thick
- about 45 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Transfer mixture to oven-proof sauce pan. Top with 1/2 of the shredded cheese. Poke cheese down into the dip with a fork
- stirring lightly. Top with remaining cheese.
- Place pan under broiler; broil until cheese is browned
- and mixture is hot and bubbly
- about 5 minutes.
Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 20 mins
Servings: 12