Crock Pot Jalapeno Popper Dip

A creamy, cheesy jalapeno popper dip made in the Slow Cooker.

Course Appetizer, Snack

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 429kcal

Cook ½ pound sliced bacon until crispy. Crumble into piece then set aside.
To a 3-5 quart slow cooker, add 16 ounces (2 blocks) cream cheese, softened and cubed, 1 cup sour cream, 2 cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, ½ cup diced pickled jalapeños, drained, ¼ cup jalapeño juice, 1 teaspoon garlic powder and ½ teaspoon onion powder.
Stir to combine (it doesn’t need to be perfectly combined as you will be stirring again as it cooks.)
Cover and cook on low for 2–3 hours (or high for 1–1½ hours), stirring occasionally until smooth and creamy.
NOTE: I don’t recommend cooking on high if you have a slow cooker that runs hot as this dip can burn around the edges.
Sprinkle crumbled, cooked bacon over the top just before serving.
Serve warm with tortilla chips, crackers, or sliced baguette.

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.