Crock pot jalapeno popper dip is a rich, creamy cheese dip infused with all the classic flavors of jalapeno popper dip. Tons of cheese, bacon, sour cream, jalapenos, and green chilis make a zesty dip that has everyone coming back for more.
I love jalapeno poppers and I love dips. Both of them are classic party food that no one every seems to be able to get enough of. I decided to combine those flavors into one dip that really is the ultimate party food.
This recipe was inspired by my cheeseburger dip, another dip that combines two delicious recipes into one. It's perfect with all kinds of chips or served over baked potatoes.
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Why You'll Love This Crock Pot Jalapeno Popper Dip Recipe
- It only uses a few simple ingredients to make.
- Every bite is loaded with the classic flavors of jalapeno poppers.
- It's a delicious dip perfect with tortilla chips, crackers, or vegetables.
- It's an easy slow cooker dip that requires minimal effort.
Ingredients
- Diced jalapenos - drained
- Diced green chilis - drained
- Cream cheese
- Sour cream
- Garlic - minced
- Black pepper
- Cheddar cheese - shredded
- Monterey Jack cheese - shredded
- Bacon - well done and crumbled
See the recipe card at the end of the post for exact quantities.
Flavor Variations and Substitutions
- Use fire-roasted diced chilis for a smokier flavor.
- Replace the bacon with finely chopped sun-dried tomatoes or caramelized onions for a vegetarian version.
- Add a pinch of cayenne or red pepper flakes for a hotter version.
- Try different cheeses to create different flavor profiles.
How to Make Crock Pot Jalapeno Popper Dip
1: Add all ingredients except the bacon to a slow cooker.
2: Cook, stirring every 30 minutes, until the cheeses are melted and the ingredients are fully incorporated.
3: Add the bacon crumbles and stir again. Garnish with green onions and enjoy!
Hint
It's important to remember to stir this dip every 30 minutes as it cooks so the ingredients can meld and mix properly.
Storage
Refrigerate this dip for up to 4 days in an air-tight container. Freezing this dip is not recommended.
To reheat the dip, place it in a saucepan and cook it over medium-low heat, stirring occasionally, until warmed through.
What to Serve with Crock Pot Jalapeno Popper Dip
Serve this dip with all your favorite dipping items like chips, crackers, or vegetable sticks. It also makes a great addition to a larger party spread with favorites like:
Tips
- Be sure your jalapenos and chilis are thoroughly drained to avoid a watery dip.
- To ensure a creamy dip, be sure the cream cheese and sour cream are at room temperature before adding them to the slow cooker.
- Cook your bacon until it's extremely crispy for the best texture when added to the dip.
FAQ
Yes. After cooking and combining all the ingredients in the slow cooker, allow the dip to cool slightly, then transfer it to an airtight container and refrigerate it overnight. When you're ready to serve, gently reheat the dip on the stovetop or in the microwave, stirring occasionally until heated through.
Fresh jalapenos can be used instead of canned diced jalapenos. Deseed and dice the fresh jalapenos according to your desired heat level, and use them in the recipe as a substitute. Remember that fresh jalapenos may vary in spiciness, and they may take longer to cook through fully.
When it comes to pairing cheese with jalapenos, the classic choice is cheddar cheese. Monterey Jack cheese is another popular option, as it has a milder flavor that allows the spiciness of the jalapenos to shine while providing a creamy and melty texture.
I tried freezing this dip, and the texture wasn't right after it defrosted. I had to throw it out. Don't do it!
More Crock Pot Dip Recipes
- Crock Pot Pizza Dip
- Crock Pot White Queso Dip
- Slow Cooker Spinach Artichoke Dip
- Crock Pot Buffalo Chicken Dip
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Crock Pot Jalapeno Popper Dip
Ingredients
- 4 oz diced jalapenos (drained)
- 4 oz diced green chilies (drained)
- 8 oz cream cheese
- 1 cup sour cream
- 2 tsp garlic (minced)
- ½ tsp black pepper
- 2 cups cheddar cheese (shredded)
- 1 cup Monterey Jack Cheese (shredded)
- 6 slices bacon (cooked well done and crumbled)
Instructions
- Place jalapenos, green chilies, cream cheese, sour cream, garlic, black, and cheese in a 6-quart slow cooker.
- Cover and cook on low for 2 hours, stirring every 30 minutes.
- Add bacon crumbles to the crock pot and stir until combined.
- Garnish with green onions and serve with tortilla chips or bread. Enjoy!
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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