A couple of weeks ago, we made some killer Crack Burgers—if you haven’t seen that video yet, go check it out! They were so dang good, we couldn’t help but make them again. But this time, we had more burger mix than we could use. So what did we do with the extra? We tossed it in the fridge and came up with something even more addictive: Crack Dip.
This dip is basically everything we loved about the Crack Burgers, but in cheesy, dippable form. We’re talking ranch seasoning, jalapeños, bacon, a hit of BBQ seasoning, and more..
We fired up the Pit Boss and got to work.
The Crack Dip Breakdown
Here’s what went into our leftover magic:
- Leftover crack burger meat (already seasoned and delicious)
- Ranch seasoning (added a little more for that signature crack flavor)
- BBQ rub – we used “Dirty Bird Hot”
- Jalapeños
- Full block of cream cheese
- Plenty of shredded cheese (yes, we used the whole bag)
- A surprise can of Rotel we found in the pantry
We tossed everything into a pan and set it on the Pit Boss at 250°F, letting all that goodness melt and meld together. Eventually, we cranked it up to 300°F to finish it off. The result? Pure gold.
But Wait… There’s Barbecue Sauce
As if the dip wasn’t enough, we decided to take it up another notch with a homemade spicy barbecue sauce—and let me tell you, this one brings the heat.
Here’s what went in:
- 1 cup Whataburger Spicy Ketchup
- 2 tbsp brown sugar
- 2 tbsp cider vinegar
- 2 tbsp wostershire sauce
- 1 tsp spanish or smoked paprika
- ¼ tsp each: salt, pepper, habanero seasoning, Italian seasoning
- 1 tbsp spicy yellow mustard
- 1 tbsp (or more) Tabasco Scorpion Sauce
We simmered it for about 5 minutes until it thickened up nicely, then chilled it down. This sauce has serious kick, with layers of sweet, smoky, and spicy flavors that balance beautifully.
Taste Test Time
Back to the dip—once it was bubbly and golden, we gave it a test run with some chips (okay, the chips were thin, but we made it work). And WOW. Dolores and I both agreed—it was stupid good. Creamy, spicy, smoky, and full of flavor.
Then we dipped into that spicy BBQ sauce… and it blew us away. The heat was real, but not overpowering. It added that perfect zing.
Bonus Tip: The Sauce Gets Better
A week later, that barbecue sauce was still in the fridge—and yep, it got even better. The vinegar helps preserve it, and the flavors deepen over time. I even tossed some on a piece of pizza and fries. Absolutely ????.
Final Thoughts
If you’re ever staring at leftover burger meat and wondering what to do with it—make this dip. Add in what you’ve got lying around, crank up the smoker, and let it all come together. Trust me, you won’t regret it.
And that BBQ sauce? Keep a jar in your fridge at all times.
Thanks for cookin’ with us, y’all. See you on the next one—and don’t forget to bring the chips.