Crockpot Jalapeño Popper Dip
A savory, spicy cream cheese dip you can make in the slow cooker! It tastes just like jalapeno poppers without all of the work.
I wouldn’t be a good Midwesterner without a healthy repertoire of cream cheese dips, like this new Jalapeno Popper Dip recipe!
We love to make Jalapeno Poppers on the smoker at my house. But when we want the flavor of them without all of the work, this creamy Jalapeno Popper Dip recipe is a great substitute!
This recipe is rich and creamy, combining cream cheese, sour cream, cheddar, and Monterey Jack for a melty dip. Crispy bacon and jalapeno peppers add a savory bite.
Using a slow cooker for this recipe is ideal because the slow, gentle heat melts the cheese evenly without separating or becoming greasy. But of course, you can make it in the oven if needed! I have instructions in the recipe card below for the oven.
Recipe Additions and Variations
If you’re new here, I want you to feel empowered to switch up this recipe to better use what you have on hand! Here are a few suggestions:
- Yes, you can substitute plain Greek yogurt for the sour cream in the cream cheese mixture!
- Add a pinch of smoked paprika for depth.
- Stir in diced green onions before serving.
- Swap bacon for chopped smoked ham or prosciutto.
- Add a thin layer of crushed crackers, panko or regular breadcrumbs on top right before serving for extra texture.
- Substitute pepper jack cheese or mozzarella for either of the shredded cheeses.
Serving Suggestions
I think this dip recipe is the ultimate game day appetizer! Serve your melty dip with tortilla chips, pretzels, toasted baguette slices, or fresh veggie sticks.
Saving Dip Leftovers
You can keep your dip warm for up to 2 hours, stirring occasionally.
After this, allow the dip to cool, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
Reheat gently; do not microwave on high.
I hope that you enjoy this winning crockpot dip recipe! If you make it, I’d love to hear how it went in the comments below.
Crockpot Jalapeno Popper Dip
Ingredients
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 1 teaspoon garlic powder
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- ½ cup jalapeno peppers, diced. Use either fresh (seeded) or pickled (drained/rinsed)
- 6 slices bacon, cooked, chopped
For topping (optional)
- cheddar cheese, shredded
- bacon, crispy, diced
- jalapeno peppers, sliced
Instructions
- Add the cream cheese, sour cream and garlic powder directly to the slow cooker. Stir gently to combine as best you can (it doesn’t need to be fully smooth yet).
- Add the jalapeños, shredded cheddar, and Monterey Jack. Stir lightly to distribute.
- Cover and cook on LOW for 1½–2 hours, stirring every 30 minutes, until the dip is fully melted, smooth, and cohesive. Avoid cooking on HIGH to prevent separation.
- Stir half of the chopped bacon into the dip, reserving the rest for topping.
- Sprinkle the top of the dip with extra shredded cheddar, the remaining bacon, and jalapenos. Cover for 5–10 minutes to allow the cheese to melt. Serve warm directly from the slow cooker.
