Crockpot Jalapeno Popper Dip
Servings: 12
Calories: 391kcal
Equipment
- 1 Crockpot
Ingredients
- 16 ounces cream cheese room temperature
- 1 cup sour cream
- 1/2 cup mayonnaise optional but adds richness
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 fresh jalapeños seeded and diced (leave some seeds for heat)
- 8–10 slices bacon cooked crisp and crumbled
- 2–3 Tablespoons chopped green onions optional, for garnish
Instructions
- Lightly spray the bottom and sides of a 3–4 quart slow cooker with non-stick spray.
- Slice the cream cheese into cubes and add to the bottom of the crockpot.16 ounces cream cheese
- Add sour cream, mayonnaise, both cheeses, garlic powder, onion powder, jalapeños, and half the crumbled bacon (reserving the rest for topping after cooking).1 cup sour cream, 1/2 cup mayonnaise, 1 ½ cups shredded sharp cheddar cheese, 1 cup shredded Monterey Jack, 1 teaspoon garlic powder, 1 teaspoon onion powder, 4 fresh jalapeños, 4 slices bacon
- Stir together.
- Cover and cook on LOW for 1½–2 hours, stirring every 30–40 minutes so nothing sticks to the bottom and all the cheeses melt evenly.
- Once hot, smooth, and fully melted, sprinkle the reserved bacon and chopped green onions on top.4 slices bacon, 2–3 Tablespoons chopped green onions
- Serve straight from the slow cooker or transfer to a serving dish with chips, crackers, veggies, or sliced baguette.
Notes
- Use cheese shredded from a block for the smoothest melting and creamiest texture.
- Avoid touching your eyes when handling jalapeños.
- Remove the jalapeño seeds for a milder dip, or leave them in if you prefer more heat.
Nutrition
Serving: 1g | Calories: 391kcal | Carbohydrates: 4g | Protein: 10g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 86mg | Sodium: 430mg | Potassium: 142mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 913IU | Vitamin C: 6mg | Calcium: 230mg | Iron: 0.3mg