Creamy popper dip with jalapeños, cheddar, pickles, and jack cheese for a zesty, crowd-pleasing appetizer.
# Components:
→ Dairy
01 - 16 ounces cream cheese, softened
02 - 1 cup sour cream
03 - 2 cups shredded cheddar cheese
04 - 1 cup shredded Monterey Jack cheese
→ Vegetables & Pickles
05 - 1 cup diced jalapeños, seeds removed for milder heat
06 - 1/2 cup diced dill pickles
07 - 1/4 cup sliced green onions
→ Other
08 - 1/2 cup dill pickle juice
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1/4 teaspoon smoked paprika
12 - Salt and black pepper, to taste
→ Topping (optional)
13 - 1/2 cup crushed buttery crackers, such as Ritz
14 - 2 tablespoons unsalted butter, melted
15 - 2 tablespoons chopped fresh dill
# Directions:
01 - In a large mixing bowl, combine softened cream cheese, sour cream, shredded cheddar cheese, shredded Monterey Jack cheese, diced jalapeños, diced dill pickles, sliced green onions, dill pickle juice, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly until all components are evenly incorporated.
02 - Spoon the blended mixture into a lightly greased 3–4 quart crockpot. Level the surface for even cooking.
03 - Cover and cook the mixture on LOW setting for 2 hours, stirring once at the 1-hour mark. Continue cooking until the dip is hot and bubbling throughout.
04 - In a small bowl, mix crushed buttery crackers with melted unsalted butter. Sprinkle this mixture evenly over the dip in the last 15 minutes of cook time. Replace the lid and allow the topping to become golden and crisp.
05 - Before serving, garnish the dip with chopped fresh dill. Serve hot with chips, crackers, or sliced vegetables as preferred.
