Ingredients:

  • 1 lb lean ground beef (85% lean)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 8 oz cream cheese, softened
  • 8 oz processed cheddar cheese, cubed
  • 1/4 cup sour cream
  • 1/4 cup dill pickles, finely diced
  • 1/4 cup red onion, finely diced
  • 2 tbsp fresh parsley, chopped
  • 1 slice cheddar cheese, shredded

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef, salt, pepper, and garlic powder. Sauté, breaking the meat into small crumbles, until deep mahogany-colored and no pink remains.
  2. Drain the excess grease thoroughly using a colander.
  3. For Crockpot Method: Transfer browned beef to the slow cooker. Add cubed processed cheese and softened cream cheese. Set to LOW for 2 hours, stirring occasionally until smooth. For Stovetop Method: Reduce skillet heat to low and stir in cream cheese and processed cheese until fully incorporated and glossy.
  4. Stir in the sour cream to add tanginess.
  5. Gently fold in the diced pickles and red onions until combined.
  6. Transfer to a serving bowl and garnish with shredded cheddar cheese and fresh parsley.