Party-ready comfort – This dip “checks all the boxes for a hot party dip. It’s relatively cheap and easy to make, but… it’s great hot, warm, or room temp. And it’s also incredibly versatile.”
Ingredients (Serves 12)

2 lb extra‑lean ground beef

2 green bell peppers, diced

1 onion, diced

4 cloves garlic, minced

3 tbsp all‑purpose flour

2 tbsp brown sugar

2 tsp kosher salt (or to taste)

1 tsp ground black pepper

Cayenne pepper, to taste

2 cups chicken broth (or water)

1 cup ketchup

1 tbsp Dijon mustard

1 tsp Worcestershire sauce

1 cup shredded Cheddar cheese, divided
Step-by-Step Directions

Brown the base: In a heavy pot, combine the ground beef, peppers, onion, garlic, flour, brown sugar, salt, pepper, and cayenne. Cook over medium‑high, breaking up the beef until most moisture evaporates and the mixture browns—about 15 minutes.
Add liquids and simmer: Stir in chicken broth (or water), ketchup, mustard, and Worcestershire sauce. Bring it to a simmer, reduce to medium, and cook—stirring occasionally—for about 45 minutes, until thickened.
Prep to broil: Move the oven rack about 6 inches from the heat source and preheat the broiler.
Cheesy finish: Transfer the dip to an oven‑safe dish. Sprinkle half the cheese, poke it in with a fork, then top with the remaining cheese. Broil until bubbly and golden—around 5 minutes.
Serve it: This dip “is perfect for serving with baguette slices,” though it’s also delicious with buns or sturdy chips.
Bonus: You don’t have to broil it—keeping it on low heat on the stovetop works too, especially if you want it ready for grazing.
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