Cook the ground beef in a skillet seasoned with salt, pepper, and garlic powder until browned, then drain off the fat.
Transfer the cooked beef to your crockpot and add the shredded cheddar, Velveeta cubes, diced pickles, mayonnaise, ketchup, yellow mustard, and pickle juice; mix everything thoroughly.
Set the crockpot to a low heat setting and allow the dip to cook for 2 to 3 hours, stirring every so often to help the cheeses melt smoothly.
When the mixture is creamy and well combined, change the setting to warm so it stays at a perfect serving temperature.
Before serving, you can optionally top with sesame seeds, shredded lettuce, or extra pickles to add a fresh crunch.
