Crockpot Jalapeño Popper Dip
Creamy, cheesy, and just the right amount of spicy, this slow cooker jalapeño popper dip is made for parties and game days. Everything melts together right in the crockpot, making it an easy, hands-off appetizer that stays warm and scoopable for hours. Perfect with chips, crackers, or sliced baguette
Servings: 10
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.