As far as dips go, this one is legendary. It’s the best parts of a Canadian favourite - seasoned meat and irresistible, garlicky, tangy and sweet sauce - to create a warm and gooey dip that will leave you weak in the knees.
1 pkg (8 oz/250 g) cream cheese brick, cut into cubes
1⁄2 cup mayonnaise
1⁄4 cup milk, your choice
2 tbsp granulated sugar
2 tsp white vinegar
1 cup shredded mozzarella
1 lb (450 g) lean ground beef
8 mixed cherry tomatoes, quartered or finely chopped
red onion, sliced or diced, optional
chopped fresh parsely, optional
- Preheat oven to 350 °F. In the bowl of a standing mixer, beat cream cheese until smooth; beat in mayonnaise, milk, sugar, vinegar and aioli mix until evenly combined. Stir in cheese.
- In a frying pan, brown beef with seasoning over medium-high heat, 5 min. Use Ground Meat Separator to break up meat.
- Add meat to cheese mixture; stir to mix. Place in a baking dish that holds 4 cups (1 L). Bake until bubbly, about 12-15 min. Sprinkle with tomatoes, onion and parsley, if desired. Serve with veggies and pita chips, if desired.
Make it vegetarian: swap beef for veggie ground round or canned lentils.
Make Ahead: Prepare dip. Cover and refrigerate up to 3 days before serving, or freeze up to 1 month. Defrost before baking.