In a large skillet over medium heat, brown the ground beef, seasoning it generously with salt, pepper, and garlic powder. Cook for about 6-8 minutes, breaking it apart until it’s fully browned and no longer pink. Drain excess grease.

In your crockpot, combine the browned beef with shredded cheddar cheese, Velveeta cheese, diced dill pickles, mayonnaise, ketchup, yellow mustard, and pickle juice if desired. Stir until well incorporated.

Set the crockpot to LOW and let it cook for 2-3 hours. Stir occasionally to promote even melting. The dip is done when creamy and bubbling.

Switch the cooker to the WARM setting. Scoop into serving bowls or directly from the crockpot. Garnish with sesame seeds and shredded lettuce if desired.