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.
Notes
Yes, you can bake this in the oven! You can even assemble the dip ahead of time and bake it the next day.
I recommend baking it covered for one hour at 250 degrees Fahrenheit. Remove the aluminum foil and bake for an additional 10-15 minutes, uncovered.
Serving: 1, Calories: 248kcal, Carbohydrates: 3g, Protein: 9g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 60mg, Sodium: 304mg, Potassium: 103mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 630IU, Vitamin C: 5mg, Calcium: 199mg, Iron: 0.2mg
Did you make this recipe?Please leave a review or share a photo on Instagram.