Double Bacon Cheeseburger Dip

INGREDIENTS:
8 strips Bacon, chopped
1 pound Ground Beef 80/20
1 cup White Onion, diced
8 ounces Cream Cheese
8 ounces Cheddar Cheese
1 tablespoon Worcestershire Sauce
2 tablespoons Chef Greg’s 4 Letter Rub
2 tablespoons Ben’s Heffer Dust
1/4 cup Ketchup
1 tablespoon Yellow Mustard

TOPPING:
4 ounces Cheddar Cheese
1/2 cup Kosher Pickles, chopped

ADDITIONAL ITEMS:
Cast Iron Skillet or Dutch Oven

INSTRUCTIONS:
1. Preheat recteq to 375°F with a cast iron skillet.
2. Add the chopped bacon to the cast iron skillet and allow to become crispy, about 6-8 minutes. Remove from the pan and allow to drain on a paper towel.
3. Add the ground beef to the skillet and cook until no longer pink, breaking into smaller pieces with a wooden spoon. Remove from the skillet and drain well.
4. Wipe out any excess grease from the skillet, add the diced onion and cook just until soft, about 4-5 minutes.
5. Add the beef, bacon, cream cheese, Cheddar cheese, Worcestershire, rubs, ketchup, and mustard, mix. Allow the mixture to smoke for 35-40 minutes until hot and bubbly.
6. Remove from the recteq and top the skillet with the additional cheese and chopped pickles.