Sloppy Joe Dip

5 from 5 votes

A Sloppy Joe Dip is easily made of melted cheese that bakes atop a flavorful meat mixture. This thick and hearty appetizer is perfect football food and fit for Super Bowl snacking.

Prep Time25

Cook Time20

Total Time45

Course: Appetizer

Cuisine: American

Servings:

Calories: 185kcal

Author: Jennifer Fishkind

Ingredients

1 pound ground beef (I used an 80%-20% blend)
1 tbsp olive oil
½ cup yellow onion small diced
½ cup red bell pepper small diced
1.31 oz packet Sloppy Joe Seasoning (I used McCormick brand)
½ cup low-sodium beef broth
¼ cup ketchup
1¾ cup tomato puree
2 tbsp tomato paste
2 tsp worcestershire sauce
½ tsp salt
¼ tsp black pepper
2 cups shredded colby jack cheese
1 fresh french baguette sliced into ¼” pieces

Instructions

Preheat oven to 375* F. You will need an 8x8 inch., oven safe, casserole dish.
In a medium skillet, on medium-high heat, add the olive oil and ground beef. Cook the meat for 5 minutes, or until browned and cooked through. Transfer the cooked ground beef to a paper towel lined plate and drain any excess fat from the skillet. Make sure to leave 1 tablespoon of fat in the pan to saute the vegetables in.
To the same skillet that you cooked the ground beef in, after the excess fat has been drained off, add the chopped onions and red bell pepper. Saute for 5 minutes or until the vegetables are tender.
To the vegetables add the packet of sloppy joe seasoning, beef broth, ketchup, tomato puree, tomato paste, worcestershire sauce, salt and black pepper. Stir to combine. Add the cooked ground beef back to the skillet and simmer the mixture on medium heat for 5 minutes. Turn off the heat to the skillet.
Stir in 1 cup of the shredded colby jack cheese. Transfer the sloppy joe dip mixture to the 8x8 casserole dish. Top the mixture with the remaining 1 cup shredded colby jack cheese.
Bake for 20 minutes or until the cheese is melted and the dip is bubbly and hot.

Video

Notes

Storage:

To Store: Store leftover dip in an airtight container in the refrigerator for up to three days.

Tips:

If you are using a fattier meat, make sure that you drain off the majority of the excess fat after the meat has cooked through; if you choose a leaner meat then you will not have as much fat left in the pan after cooking it.
If no fat is left in the skillet after cooking the meat, then you may want to add an additional 1 tablespoon olive oil to the pan once you remove your cooked meat and begin to cook the onions and peppers.
I highly suggest buying a block of cheese and shredding it yourself. I find that it melts much better when you shred it yourself.

Nutrition