Ingredients

For the Dip:

• 1 Tbsp. vegetable oil
• 1 lb. ground sirloin
• 1 Tbsp. Worcestershire sauce
• 1 tsp. kosher salt
• 1 tsp. ground black pepper
• 12 oz. cream cheese, softened
• 1 (8-oz.) bag shredded cheddar jack cheese, divided
• 1 cup thinly sliced lettuce, such as romaine
• 1/2 cup diced tomato
• 1/4 cup diced red onion
• 1/4 cup chopped dill pickle
• Kettle cooked potato chips or pita chips, for serving

For the Sauce:

• 1/3 cup mayonnaise
• 1 Tbsp. mustard
• 1 1/2 Tbsp. ketchup
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. smoked paprika
• 1 Tbsp. pickle brine (juice from the jar)

Directions



1. Preheat the oven to 375˚F.

2. For the dip: In a medium skillet, heat the oil over medium-high heat. Add the ground beef, Worcestershire, salt, and pepper. Cook, using a wooden spoon to break the beef into small pieces, until lightly browned and no longer pink, about 6 minutes. Remove from the heat.

3. Spread the cream cheese to fill the bottom of a 10-inch cast-iron skillet. Top with half of the shredded cheese, the cooked ground beef, and the remaining shredded cheese on top. Bake until the edges are bubbly, 18 to 20 minutes.  Let cool slightly, about 10 minutes.

4. For the special sauce: In a small bowl, stir together the mayonnaise, mustard, ketchup, garlic and onion powders, smoked paprika, and pickle brine. 

5. Top the dip with lettuce, tomato, red onion, and pickle. Drizzle with the special sauce. Serve with kettle-cooked potato chips or pita chips.