Description
A creamy, spicy Crockpot Jalapeño Popper Dip that’s perfect for parties and gatherings. This slow-cooked dip combines cream cheese, sour cream, cheddar, Monterey Jack, and pickled jalapeños for a rich, flavorful appetizer topped with crispy bacon.
Ingredients
Scale
Meats
- 8 ounces bacon (cooked and crumbled)
Dairy
- 16 ounces cream cheese (softened and cubed)
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Produce & Others
- ½ cup diced pickled jalapeños (drained)
- ¼ cup jalapeño juice (from the jar)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Cook the bacon: Cook the bacon until crispy in a skillet or pan, then crumble it up and set it aside for later use.
- Combine ingredients in slow cooker: Add the softened cream cheese cubes, sour cream, shredded cheddar cheese, shredded Monterey Jack cheese, diced pickled jalapeños, jalapeño juice, garlic powder, and onion powder into the slow cooker.
- Cook the dip: Cover the slow cooker and cook on low for 2 to 3 hours or on high for 1 to 1½ hours. Stir occasionally until all ingredients are melted, smooth, and creamy.
- Add bacon topping: Sprinkle the crumbled bacon over the top of the dip right before serving to maintain its crispy texture.
- Serve warm: Serve the jalapeño popper dip warm with tortilla chips, crackers, or sliced baguette for dipping.
Notes
- For extra heat, add more diced jalapeños or a dash of cayenne pepper.
- Use low-fat cream cheese and sour cream to reduce fat content.
- This dip can be made a few hours ahead and kept warm in the slow cooker on the ‘keep warm’ setting.
- Leftovers store well in the fridge for up to 3 days; reheat gently before serving.
