8slicesbaconchopped (plus extra for garnish, if you like)
1 1/2cupsshredded mozzarella cheese
1cupshredded cheddar cheese
14.5ouncecan diced tomatoes
1cupBBQ saucesee notes for low carb/keto
1teaspoonItalian dried herbs
Brown Bacon and Beef: Brown the bacon in a large skillet. Remove and set aside. Add the ground beef to the skillet and cook until browned (if you don't want to set aside any extra bacon for garnishing the dip later, you can brown both at the same time. If you DO cook extra bacon for garnish, refrigerate it for later.)
Finish prep: Stir in all other ingredients into the skillet until well combined.
Slow Cook: Transfer the mixture to a 3 1/2 - 4 quart slow cooker and cook on low for 2-3 hours or until hot and bubbly. Stir well before serving with chips, crackers or vegetable sticks.
Use 1/2 cup BBQ sauce for a more subtle BBQ flavor and 1 cup for a stronger BBQ flavor.Note for low carb/keto: Use a sugar free BBQ sauce, and reduce it to 1/2 cup. If you can't find a good, natural, low carb BBQ sauce locally, try making your own. This is a great recipe!The nutritional information is only an estimate calculated with an online calculator. It contained REGULAR BBQ sauce. If you're using a sugar free sauce, the carb count will be lower.The consistency of the dip really depends on how much water is in your ground beef, how firm your cream cheese is etc. If you notice that your dip looks too chunky and firm in the skillet, you can add an additional 4-8 ounces of cream cheese.This dip freezes really well! Freeze in an air-tight container for up to a month. To re-heat, defrost in the fridge and then place in a microwave or small pot and heat until piping hot all the way through. Do not re-heat or re-freeze!