Crockpot Jalapeño Popper Dip
I’ve got a brand new crockpot dip for you that’s going to be your new favorite for entertaining! If you loved my crockpot buffalo chicken dip, crockpot Mexican street corn dip, crockpot queso dip, and crockpot crab dip, this is the next one for your list.
A mix of cream cheese, sour cream, and shredded cheese slowly melts into a smooth, creamy base, while pickled jalapeños and a splash of their juice add just enough heat and tang. Once it’s warm and scoopable, a sprinkle of crispy bacon over the top finishes it off. Minimal prep, hands-off cooking, and a dip that stays warm and ready whenever people are ready to snack! Such a good choice for parties, game days, and any time you need to feed a hungry crowd.
Be sure to also take a look at my crockpot Hawaiian meatballs, crockpot Mexican pulled pork, and crockpot chili for more inspiration for slow cooked party favorites!
Ingredients
Please note that there’s a printable recipe card at the bottom of this post!
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Bacon: Cook it until nice and crispy so it adds crunch and smoky flavor without getting soggy in the dip.
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Cream cheese: Softened and cubed helps everything melt faster and blend smoothly in the slow cooker.
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Sour cream: Adds that classic jalapeño popper tang and keeps the dip ultra-creamy.
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Cheddar cheese: Sharp cheddar brings bold flavor that stands up to the jalapeños.
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Monterey Jack: Melts beautifully and balances the sharper cheddar with a milder, creamy finish.
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Pickled jalapeños: These add heat plus a little tang—be sure to drain them well so the dip doesn’t get watery.
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Jalapeño juice: Straight from the jar for an extra pop of flavor and just the right amount of heat.
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Garlic powder: Adds savory depth without overpowering the other ingredients.
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Onion powder: Rounds everything out and gives the dip that classic, well-seasoned flavor.
How To Make Crockpot Jalapeño Popper Dip
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Cook the bacon until crispy, then crumble it up and set it aside for later.
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Add the cream cheese, sour cream, cheddar, Monterey Jack, jalapeños, jalapeño juice, garlic powder, and onion powder to the slow cooker.
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Cover and cook on low for 2–3 hours or high for 1–1½ hours, giving it a stir now and then, until everything is melted, smooth, and creamy.
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Sprinkle the crumbled bacon over the top right before serving.
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Serve warm with tortilla chips, crackers, or sliced baguette.
Why This Recipe Works
This dip is all about balance and timing! The combination of cream cheese, sour cream, and two melting-friendly cheeses creates a stable, creamy base that stays smooth in the slow cooker without breaking. Cooking everything low and slow gives the fats time to emulsify, which is what keeps the dip rich and scoopable instead of greasy or grainy. Pickled jalapeños and a splash of their juice add acidity, which cuts through the richness and sharpens the flavor, while the bacon is added at the end so it stays crisp instead of disappearing into the dip.
Recipe Notes
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Give the dip a good stir about halfway through cooking to help everything melt evenly and stay nice and smooth.
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Prefer a thicker dip? You can slightly reduce the jalapeño juice without sacrificing flavor.
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If the edges start melting faster than the center, just scrape down the sides and stir to keep the texture consistent.
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Want more heat? Add an extra spoonful of diced jalapeños or a splash more juice at the end and stir it in.
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This dip is best served warm, but leftovers reheat well in the slow cooker or microwave with a quick stir.
Substitutions & Variations
Greek yogurt can be used in place of sour cream for a slightly tangier, higher-protein option. Pepper Jack is a great swap for Monterey Jack if you want a little extra heat. For a heartier dip, stir in diced cooked chicken, or finish it off with sliced green onions for added flavor and a pop of color.
Serving Ideas
Serve this jalapeño popper dip warm with tortilla chips, crackers, or sliced baguette, then round out the spread with other easy, grab-and-go snacks. Think sliders, wings, pigs in a blanket, or a simple veggie tray for balance.
It also fits right in on a game day table alongside chips and salsa, queso, or a big bowl of guacamole. Basically, if it’s a snack people can eat one-handed while watching the game, this dip belongs right next to it!
Crockpot Jalapeño Popper Dip
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
Instructions
- Cook the bacon until crispy, then crumble it up and set it aside for later.
- Add the cream cheese, sour cream, cheddar, Monterey Jack, jalapeños, jalapeño juice, garlic powder, and onion powder to the slow cooker.
- Cover and cook on low for 2–3 hours or high for 1–1½ hours, giving it a stir now and then, until everything is melted, smooth, and creamy.
- Sprinkle the crumbled bacon over the top right before serving.
- Serve warm with tortilla chips, crackers, or sliced baguette.
By the time the crockpot is scraped clean and someone’s asking if there’s more, you’ll know this dip did its job. It’s easy, crowd-friendly, and exactly the kind of recipe you want in your back pocket when hosting feels like a lot. Whether it’s game day or a casual get-together, this jalapeño popper dip always delivers. Once you make it, let me know your thoughts in the comments below!
