I want to preface this with a warning that this is not high cuisine.
|What a way to start out a recipe, eh? Here’s the thing: As I was sauteeing the onions and ground beef, it smelled exactly like White Castle. Funny, that such a basic pair of ingredients can have SUCH an association with them.
Anyway, this recipe started out as a request to make a cheese dip for a batch of pretzels I’d baked for Porter. I had some sharp cheddar, and I had some thawed ground beef – cheeseburger dip hit me as a fun, probably kind of trashy idea to try. Porter was skeptical about its viability – kind of a rare state, for him.
It whipped up quickly, and when all was said and done… he loved it! It’s kind of a rare thing for me to see him surprised anymore, so it was a treat for me, too!
Oh, and the first thing he said after trying it? That it tasted like White Castle. He DID follow it up to say that it was a good thing, so know that we’re going for nostalgia here. We created this as a dip for pretzels, but it would also make a great dip for tortilla chips at a party – just keep the dip warmed!
1 small onion, finely chopped
1 lb lean ground beef
1 Tbsp olive oil
1/4 cup dill relish
2 Tbsp mustard (we used Dijon)
2/3 cup milk
8 oz shredded sharp cheddar cheese
2 Tbsp corn starch
Salt & Pepper
In a large saucepan, cook onion and ground beef in olive oil until beef if cooked through and onions are soft and translucent. Add in relish and mustard, stirring until well incorporated. Add milk, continue stirring until also fully incorporated. Heads up: it will NOT look appetizing at this point, don’t worry when you see it!
In a separate bowl, toss cheese with cornstarch. Add about half of the cheese to the pot, stirring until melted in. Add the rest, continue stirring until everything is melted and smooth. Season with salt and pepper to taste.