Place mayonnaise, ketchup, yellow mustard, pickle juice, and hot sauce in a medium bowl and whisk until well incorporated.

Season to taste with salt and pepper.

Add 3 tablespoons vegetable oil to an 8-inch cast-iron pan over high heat, then add thawed ground beef, paprika, salt, pepper, and garlic powder and cook beef for 5 to 7 minutes until browned.

Remove beef with slotted spoon and set aside; add onions to pan and cook until caramelized, about 90 seconds.

Whisk flour into onions and cook for about 10 seconds, then add heavy cream, Worcestershire sauce, and hot sauce, bring to a boil, then immediately reduce to a low-heat simmer.

Then whisk in 1 cup shredded cheddar cheese, 1/2 cup shredded mozzarella cheese, and room temperature cream cheese; continue whisking until cheeses have fully melted and emulsified into a cream-like consistency over about 2 minutes.

Stir browned beef into cheese sauce, season to taste with salt and pepper, and remove from heat.

Top with remaining cheddar and mozzarella shredded cheeses and place under broiler on low setting until golden brown, about 1 to 2 minutes.

Top with lettuce and tomatoes and a drizzle of previously prepared sauce.

Serve dip and remaining sauce with tortilla or potato chips.