This Big Mac Dip is everything you love about a fast-food cheeseburger—savory, cheesy, tangy—all melted together into one epic slow cooker dip. It’s got ground beef, melted cheddar, pickles, and that signature sauce vibe. Serve it with chips, mini buns, or even fries for the ultimate party snack.
Why I Love This Recipe
I first made this dip for a game night, thinking it would just be a fun twist on a cheeseburger. It turned into the thing everyone asked for every time after. There’s something wild about scooping a chip into warm, cheesy Big Mac flavors—it just works.
- It tastes just like a Big Mac in dip form
- It’s made in the slow cooker—hands off and easy
- Crowd-pleaser for parties and gatherings
- Leftovers reheat perfectly
- You can prep it in under 15 minutes
Servings: 10
Cook Time: 2 hours on Low
Prep Time: 10–15 minutes
What You’ll Need
- 1 lb ground beef (80/20 is perfect)
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded American cheese (or Velveeta for meltiness)
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 1/4 cup diced dill pickles
- 1 tablespoon pickle juice
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon smoked paprika
- 2 tablespoons Thousand Island dressing (optional for extra sauce vibe)
- Shredded lettuce, extra diced pickles, and sesame seeds for topping
- Potato chips, fries, or slider buns for serving
Tools You’ll Need
- Black oval slow cooker
- Skillet
- Spatula
- Knife and cutting board
- Cheese grater (if not using pre-shredded)
- Measuring cups and spoons
- Mixing bowl
Pro Tips
- Brown the beef before adding it to the slow cooker—it adds way more flavor.
- Use freshly shredded cheese for the best melt and texture.
- Add shredded lettuce and pickles after cooking so they stay fresh.
- Thousand Island is optional, but it gives that true “Big Mac” taste.
- Serve with waffle fries or slider buns for a fun twist.
Substitutions and Variations
- Swap ground beef for ground turkey or plant-based meat
- Use all cheddar or all American cheese
- Skip the mayo and use sour cream for a tangier dip
- Add a pinch of red pepper flakes for heat
- Use chopped bread and butter pickles for a sweeter flavor
Make Ahead Tips
- You can brown the beef and mix the sauce ingredients the night before.
- Store separately in the fridge and dump everything into the crockpot when ready.
Let’s Cook It
Step 1: Brown the Beef
In a skillet over medium heat, cook 1 lb ground beef with 1/2 cup diced onion. Add 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir often until fully browned, about 8–10 minutes. Drain excess fat.
Step 2: Combine Everything in Slow Cooker
Add the cooked beef mixture into a black oval slow cooker. Stir in 1 cup shredded cheddar cheese, 1 cup shredded American cheese, 1/2 cup mayonnaise, 1/4 cup ketchup, 2 tablespoons mustard, 1/4 cup diced pickles, 1 tablespoon pickle juice, 1 tablespoon Worcestershire sauce, 1/4 teaspoon smoked paprika, and 2 tablespoons Thousand Island dressing (optional). Mix well.
Step 3: Cook on LOW
Cover and cook on LOW for 2 hours, stirring halfway through. The cheese should be fully melted and creamy
Step 4: Garnish and Serve
Before serving, top with shredded lettuce, extra diced pickles, and sesame seeds. Serve straight from the crockpot or spoon into a bowl with chips, fries, or mini buns on the side.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat in the microwave or back in the crockpot on LOW
- It gets even better the next day once the flavors meld
Macros Information (Per Serving – Approximate, based on 10 servings)
- Calories: 290
- Protein: 14g
- Fat: 24g
- Carbs: 6g
- Fiber: 0.5g
- Sugar: 2g
Why This Recipe Works (Quick Science)
- Browning the beef first builds deep flavor through the Maillard reaction
- Using mayo and mustard creates a creamy emulsion that mimics burger sauce
- Cheddar adds sharpness, American cheese melts smooth
- Pickles and pickle juice give that perfect fast-food tang
- Cooking low and slow blends all the flavors without separating the sauce
Common Mistakes
- Not browning the beef first—it’ll taste flat
- Using block cheese without shredding—it won’t melt right
- Adding lettuce or pickles too early—they’ll wilt and lose crunch
- Cooking on HIGH can cause the sauce to break or burn
What to Serve With
- Wavy potato chips
- Toasted slider buns
- Waffle fries or curly fries
- Pretzel bites
- Carrot and celery sticks for a lighter option
FAQ
Can I double the recipe?
Yes, just make sure your slow cooker is big enough.
Can I make it spicy?
Totally! Add jalapeños or hot sauce to the mix.
Can I make it without mayo?
You can swap it with sour cream or Greek yogurt.
Can I freeze it?
Not recommended—dairy-based dips don’t freeze and reheat well.
Final Thoughts
This Slow Cooker Big Mac Dip is my go-to when I want something fun, cheesy, and guaranteed to be the first thing gone at any get-together. It’s low effort, high reward. Give it a try, and if you do, come back and let me know how it turned out—or if you gave it your own twist!