Hot Goulash Appetizer Dip: layers of ground beef with tomatoes and bell peppers and cheese, lots and lots of cheese!
I adore hot appetizer dips. I have made Buffalo chicken dip, lasagna dip and jambalaya dip. Inspired by other favorite casseroles, I will be showing you some other warm cheese dips starting by this hot goulash appetizer dip. Both my husband and I grew up with versions of this hearty casserole. Taking out the pasta and adding layers of cream and cheddar cheese seemed like a pretty good idea. 
This dip was like a meal in itself. If I had been smart, I would have served it with carrot and celery sticks and Wham! Bam! Traffic Jam! We could have had our veggies along with our proteins and carbs. As it was, I made everyone dip their portions out with a spoon and eat it separately so I didn’t have to worry about gluten contamination from their crackers.
What other comfort food can be turned into a dip? Is there anything you would like to see me attempt? I have a little list, so never fear, there will be more.
Goulash Dip
Author: Frugal Antics of a Harried Homemaker
- 1 pound ground beef
- 14 oz can petite diced tomatoes, drained
- 1 bell pepper, diced
- ½ cup prepared spaghetti or marinara sauce
- 1 tsp salt
- ½ tsp black pepper
- 2 8oz bricks cream cheese
- 1 onion, diced
- 1 tsp olive oil
- ½ tsp ground thyme
- 1½ tsp Italian seasoning
- ½ tsp salt
- 2 cups shredded Cheddar
- 1½ tsp Italian seasoning
- ½ tsp ground thyme
- ½ tsp salt
- Brown beef in a large skillet.
- Drain fat.
- Add bell pepper and drained tomatoes, cooking until pepper is soft.
- Add marinara sauce, salt and pepper and set aside.
- In the meantime, soften the diced onion in 1 tsp of oil in a small non-stick skillet.
- Add it to a large bowl and combine with cream cheese, thyme, Italian seasoning and ½ tsp salt.
- Create dip by layering ½ cream cheese mixture, half beef and then 1 cup of cheddar.
- Repeat.
- Bake at 350 for 20 minutes or until the cheese is bubbly.
- Serve warm with chips, crackers or a spoon.
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