Sloppy Joe Dip Recipe

Preheat the oven to 375 degrees F. Place a 10-inch cast iron skillet on the stove over medium heat. Add 1 tablespoon olive oil, 1 small sweet onion, finely diced, and 1 small green bell pepper, finely diced. Cook until the vegetables are soft and slightly golden, about 5 minutes.
Slide the vegetables to the edges of the skillet and add 1 pound lean ground beef to the open side of the skillet. Cook, breaking the meat into small crumbles, until no pink remains, about 5-7 minutes. Spoon off excess fat, leaving only a light coating in the pan.
Stir the vegetables back into the beef so everything is combined. Season the beef with 1 teaspoon granulated garlic, ¾ teaspoon of kosher salt, and 1 teaspoon ground black pepper.
Stir in 2 tablespoons tomato paste and cook for 1 minute*. Add ½ cup ketchup, 1 8-ounce can tomato sauce, 1 tablespoon packed light brown sugar, 1 tablespoon Worcestershire sauce, 1 teaspoon apple cider vinegar, 1 teaspoon chili powder, ½ teaspoon smoked paprika, and the remaining ¼ teaspoon kosher salt.
Bring to a simmer and cook, stirring occasionally, until the sauce is thick and glossy. Cook until the mixture is thick enough to leave a line when you drag a spoon through it, about 5-7 minutes.
Reduce the heat to low. Add 4 ounces full fat cream cheese, cubed and softened and stir until fully melted and smooth. Stir in ¼ cup sour cream.
Smooth the top of the dip with a wooden spoon or spatula. Sprinkle 2 cups shredded Colby Jack cheese evenly over the surface. Transfer the skillet to the oven and bake for about 10-12 minutes until the cheese is fully melted and the edges are bubbling. For browned spots on top, you can broil for 1-2 minutes, watching closely to prevent overbrowning.
Let the skillet rest for 5 minutes, allowing the dip to thicken slightly. Garnish with 2 tablespoons thinly sliced green onions, for garnish. Serve warm right from the skillet with large corn chips or sturdy tortilla chips. ENJOY!

Ingredients

Instructions

Notes