Heat nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Add in onion and continue to cook for 3 to 4 minutes. Remove from heat and allow to cool.
In a standing mixer combine cream cheese, cheddar cheese, ketchup, worcestershire sauce, garlic, pepper, and 1/2 cup of diced pickles until well incorporated. Add cooled beef mixture and mix until well incorporated. Remove bowl from mixer and refrigerate for at least 30 minutes or until ready to bake.
Spread the dip into a 8" cast iron or oven-proof skillet. Bake in a 375°F oven for 25 minutes or until golden brown and edges are bubbling. Remove from oven and top with remaining pickles, parsley, and diced tomatoes. Serve warm with potato chips or crackers.
Nutrition information per serving, (no serving size): 200 Calories; 132.3 Calories from fat; 14.7g Total Fat (7.8 g Saturated Fat; 0.4 g Trans Fat; 0.6 g Polyunsaturated Fat; 4.4 g Monounsaturated Fat;) 58 mg Cholesterol; 289 mg Sodium; 4.2 g Total Carbohydrate; 0.4 g Dietary Fiber; 2.2 g Total Sugars; 13 g Protein; 0.5 g Added Sugars; 134.8 mg Calcium; 1.1 mg Iron; 221 mg Potassium; 4 mcg Vitamin D; 0.2 mg Riboflavin; 4.3 mg NE Niacin; 0.2 mg Vitamin B6; 1 mcg Vitamin B12; 164 mg Phosphorus; 2.6 mg Zinc; 11.9 mcg Selenium; 35.2 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Calcium, Riboflavin, Vitamin B6, and Phosphorus.