Ingredients
Cheese Mixture
- 8 ounces cream cheese (softened, full fat preferred for better texture)
- 1 1/2 cups shredded cheese (cheddar, Colby Jack, or pepper jack)
- 3 tablespoons grated Parmesan cheese
Seasonings and Add-ins
- 1/4 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried dill (dill weed)
- 1/4 teaspoon paprika
- 1/4 cup diced pickled jalapeno
- 1/2 cup diced pickles (approximately 2 spears)
Instructions
- Prepare the Cream Cheese: Ensure your cream cheese is nicely softened for easy mixing and better texture in the dip.
- Combine Ingredients: Add the softened cream cheese, shredded cheeses, grated Parmesan, mayonnaise, garlic powder, onion powder, dried dill, paprika, diced pickled jalapenos, and diced pickles into the slow cooker.
- Mix Thoroughly: Using a silicone spatula, mash and mix all ingredients together well, making sure to scrape the bottom and sides of the slow cooker to fully combine them. Smooth the top of the dip once mixed.
- Cook the Dip: Place the lid on the slow cooker and cook on low for 2 to 2 1/2 hours, or until the cheese is melted and the dip is hot throughout.
- Keep Warm and Serve: After cooking, switch the slow cooker to the 'warm' setting. Serve the dip warm with chips, crackers, slices of bread, or fresh veggies. Enjoy your flavorful jalapeno pickle dip!
Notes
- Use full-fat cream cheese for the best flavor and creamy texture.
- Adjust the amount of pickled jalapenos to control the heat level to your preference.
- Feel free to use your preferred shredded cheese blend; cheddar and pepper jack add a nice balance of sharpness and spice.
- This dip can be made ahead and kept warm in the slow cooker until ready to serve.
- For a smoother texture, mash the ingredients well before cooking.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
