Directions:
Step 1:
Lightly grease a 2–4 quart slow cooker and place the cubed cream cheese in the bottom.
Tip: Smaller cubes melt more evenly and help avoid lumps.
Step 2:
Add the strawberry jam, sour cream, and sugar on top. Stir briefly—it will look uneven at this stage.
Step 3:
Cover and cook on LOW for 1½ to 2 hours, stirring every 30 minutes.
Tip: Regular stirring helps create a smooth texture and keeps the mixture from separating.
Step 4:
When fully heated, stir or whisk until silky and well combined. Set the slow cooker to WARM for serving.
It’s ready when the dip is smooth, pale pink, and thick with a glossy finish, similar to warm pudding.
