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Bacon Cheeseburger Football Dip

Bacon Cheeseburger Football Dip


  • 3 (11 ounce) tubes refrigerated French bread dough
  • 1 large egg
  • 1 tablespoon milk
  • 1 (8 ounce) package thick cut bacon, chopped
  • 1/2 pound lean ground beef
  • 1 (8 ounce) package Crystal Farms Original Cream Cheese, cut into small cubes
  • 1/4 cup mayonnaise
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon garlic powder
  • 8 ounces Henning’s Aged Cheddar cheese, shredded (2 cups)
  • Optional Toppings: shredded lettuce, chopped tomatoes and pickles
  • Thinly sliced Henning’s Mozzarella cheese


  1. Heat oven to 350 degrees F. Line a 15 x 10-inch baking pan with parchment paper.
  2. Unroll 1 tube bread dough into a rectangle on prepared pan. Place the remaining tubes of dough on top of the rectangle in a football shape. Cut ends at an angle if desired; secure ends with toothpicks. Trim excess dough from bottom rectangle with a paring knife. Pinch dough at seams for bread bowl.
  3. Whisk egg and milk; brush over dough.
  4. Bake for 18-22 minutes or until bread is light golden brown.
  5. Meanwhile, fry bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon to paper towel to drain, reserving 1 tablespoon drippings.
  6. Cook ground beef in bacon drippings in the same pan over medium heat until meat is no longer pink; drain.
  7. Reduce heat to low. Add the cream cheese, mayonnaise, Worcestershire sauce, mustard and garlic powder; stir until cheese is smooth.
  8. Remove from the heat. Stir in cheddar and half of the bacon.
  9. Spoon dip into bread bowl.
  10. Bake for 15-20 minutes or until dip is bubbly.
  11. Cool slightly. Layer with the toppings as desired and remaining bacon. Cut mozzarella for laces; place on football.

Yield: 18 servings

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin