Slow Cooker Jalapeno Pickle Dip
Loaded with cream cheese, shredded cheese, chopped jalapenos and tangy pickles, this Slow Cooker Jalapeno Pickle Dip is the ultimate warm, cheesy dip that's perfect for entertaining!
Ingredients
- 8 ounces cream cheese softened (full fat has a better texture)
- 1 1/2 cups shredded cheese cheddar, colby jack, pepper jack are great
- 3 tablespoons grated parmesan cheese
- 1/4 cup mayo
- 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
- Make sure your cream cheese is nice and soft and add all of the ingredients to the slow cooker.
- Use a silicone spatula to mash everything together, making sure to scrape the bottom and sides. When fully combined, smooth the top of the dip and put the lid on the slow cooker.
- Cook on low for 2-2 1/2 hours or until the cheese is nice and melty. Turn temperature to "warm" and serve with chips, crackers, bread, or veggies. Enjoy!
Notes
- The "6 servings" are based on this dip being served by itself. If a variety of other snacks/appetizers are available, it could be 10-12 servings.
- For food safety, it's recommended to not keep food on the "warm" setting for more than 4 hours.
- Once cooled, store leftover dip in an air-tight container in the fridge for up to 3-4 days.
Tried this recipe?Let us know how it was!