Description

This Crockpot Jalapeño Popper Dip is a creamy, cheesy, and slightly spicy appetizer perfect for parties and gatherings. Combining cream cheese, sour cream, shredded cheddar and Monterey Jack cheeses, along with pickled jalapeños and smoky bacon, it delivers bold flavors with minimal effort. Prepared in a slow cooker, it stays warm throughout your event, making it ideal for dipping with tortilla chips, crackers, or sliced baguette.

Ingredients

Scale

Ingredients

8 ounces bacon, cooked and crumbled
16 ounces 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 (from the jar)
1 teaspoon garlic powder
½ teaspoon onion powder

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Instructions

Cook the bacon: Cook the bacon until crispy in a skillet over medium heat. Once done, transfer to paper towels to drain excess grease, then crumble and set aside for later use.
Combine dip ingredients: In the 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.
Slow cook the dip: Cover the slow cooker and cook the mixture on low for 2 to 3 hours, or on high for 1 to 1½ hours. Stir occasionally to ensure the cheeses melt uniformly and the dip becomes smooth and creamy.
Add bacon topping: Just before serving, sprinkle the crumbled bacon evenly over the top of the dip.
Serve warm: Serve the jalapeño popper dip warm alongside tortilla chips, crackers, or sliced baguette for dipping.

Notes

For extra heat, add fresh jalapeños or a dash of hot sauce.
You can prepare the ingredients ahead of time and refrigerate, then cook when ready.
If your slow cooker runs hot, check the dip frequently to prevent burning.
Substitute bacon with turkey bacon for a leaner version.
Use a cheese grater to shred the cheese fresh for better melt quality.