Out here in the country, church potlucks and card nights have a way of sneaking up on you, and a woman learns to keep a few quick, trusty recipes in her back pocket. This 4-Ingredient Slow Cooker Strawberry Cheesecake Dip is one of those little miracles. It has the cozy comfort of an old-fashioned cheesecake, the kind my mother used to make for special Sundays, but without the fuss of rolling crusts or watching the oven. Instead, everything melts together low and slow, filling the kitchen with that sweet, creamy aroma that makes people wander in asking, “What smells so good?” Using strawberry jam instead of fresh berries is a very Midwestern kind of practicality—putting up jam in the summer so you can taste July in the middle of January. This is the kind of dish you make when you want something special but simple, when the grandkids are coming over, or when you need to bring a warm, shareable treat that’ll disappear before the coffee gets cold.
This dip is lovely served warm in a shallow bowl or small casserole dish, surrounded by an assortment of dippers. Sturdy graham crackers are the classic partner, echoing a traditional cheesecake crust, but buttery shortbread cookies, vanilla wafers, or even simple sugar cookies work just as well. For a fresher touch, set out sliced apples, strawberries, or firm pear wedges alongside the sweets. If you’re putting this on a party table, tuck it between a plate of cheese and crackers and a bowl of mixed nuts—the sweet creaminess plays nicely with salty snacks. A pot of hot coffee or tea, or even a pitcher of cold milk, ties everything together and makes this feel like the kind of dessert you linger over, telling stories long after the plates are empty.
4-Ingredient Slow Cooker Strawberry Cheesecake Dip
Servings: 8–10 servings
Ingredients
16 oz (2 blocks) cream cheese, softened
1 cup strawberry jam
1 cup sour cream
1/2 cup granulated sugar
Directions
see next page
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