Crock Pot Jalapeno Popper Dip is a delicious hot dip recipe loaded with cream cheese, cheddar, Monterey Jack, mayo, sour cream, jalapenos, green chilies, parmesan, panko bread crumbs and bacon.
Crock Pot Jalapeno Popper Dip is a rich and creamy dip recipe perfect for parties.
This spicy cream cheese dip is perfect for serving with tortilla chips, potato chips and crackers.
This slow cooker dip recipe takes about twenty minutes of prep time and then about an hour of slow cooking time.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To make this jalapeno cream cheese dip, I started by spraying the inside of my Crock Pot well with cooking spray.
I dumped some softened cream cheese, shredded cheddar cheese, shredded Monterey Jack, mayo and sour cream into the Crock Pot.
I stirred the ingredients together until well combined.
I added some diced jalapenos, green chilies, garlic powder, onion powder, salt and pepper to the pot.
I stirred well again.
I poured some grated parmesan cheese, panko bread crumbs and melted butter into a mixing bowl.
I stirred the ingredients together well.
I sprinkled the bread crumb mixture over the dip mixture in the Crock Pot, covering it completely.
I placed the lid on the Crock Pot and set it to cook on LOW.
I cooked the dip until it was hot and bubbly, stirring once halfway through.
Once the dip was cooked, I sprinkled some chopped crispy bacon and diced jalapenos on top.
Then the jalapeno popper dip was ready to serve.
I served my slow cooker jalapeno dip with tortilla chips.
You can adjust the heat level of this dish to your preference by using more or less diced jalapenos.
This hot slow cooker dip has all the flavours of a fried jalapeno popper.
This spicy cheesy dip is sure to be a hit at your next party.
If you are looking for an easy hot dip recipe, then you need to try this Crock Pot Jalapeno Popper Dip!
More Party Dip Recipes You’ll Love…
Corn Dip with Cream Cheese
BLT Dip
Rotel Dip
Crock Pot Buffalo Chicken Dip
Crock Pot Spinach Artichoke Dip
Mexican Street Corn Dip
French Onion Dip
Spinach Artichoke Dip
5 Layer Dip
PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You’ll Need to Make This Crock Pot Jalapeno Popper Dip:
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 2-3 diced jalapeño peppers (seeds and membranes removed for milder heat), plus extra for topping
- 1 (7-ounce) can diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon pepper
- ½ cup grated Parmesan cheese
- ½ cup panko bread crumbs
- 2 tablespoons butter, melted
- ¼ cup bacon, chopped and cooked until crispy (for topping)
- Tortilla chips or crackers, for serving
How to Make Crock Pot Jalapeno Popper Dip:
- Grease the crock pot with cooking spray or butter.
- In the crock pot, combine the softened cream cheese, cheddar cheese, Monterey Jack cheese, mayonnaise, and sour cream. Mix until well combined.
- Add the diced jalapeño peppers (reserve some for topping), green chilies, garlic powder, salt, onion powder, and pepper to the cheese mixture.
- Stir well to evenly distribute the ingredients.
- In a separate bowl, combine the grated Parmesan cheese, panko bread crumbs, and melted butter. Stir until the bread crumbs are evenly coated.
- Sprinkle the bread crumb mixture over the top of the dip in the crock pot, covering it completely.
- Cover the crock pot and cook on low heat for 1-2 hours or until the dip is hot and bubbly. Stirring halfway through.
- Top the dip with the crispy bacon and extra jalapeño peppers before serving.
- Serve the Jalapeño Popper Dip hot with tortilla chips or crackers for dipping.
- Enjoy!
FAQS:
How do I store leftovers?
Store any leftover dip in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the microwave or oven before serving again.
Can I use canned jalapeños or roasted peppers instead of fresh ones?
Yes, you can use canned jalapenos or roasted peppers as a substitute. Just make sure to drain them well before adding them to the dip.
Can I cook on high instead of low?
Yes, the dip can be cooked for an hour or less on high. Although, cooking the dip on high can increase the likelihood of it becoming overcooked or burnt around the edges, so keep a close eye on it!
Can I use different cheeses?
Yes! You can use a combination of different cheeses like sharp cheddar, pepper jack, or Gouda.
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Crock Pot Jalapeno Popper Dip is a delicious hot dip recipe loaded with cream cheese, cheddar, Monterey Jack, mayo, sour cream, jalapenos, green chilies, parmesan, panko bread crumbs and bacon.
Ingredients
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 2-3 diced jalapeño peppers (seeds and membranes removed for milder heat), plus extra for topping
- 1 (7-ounce) can diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon pepper
- ½ cup grated Parmesan cheese
- ½ cup panko bread crumbs
- 2 tablespoons butter, melted
- ¼ cup bacon, chopped and cooked until crispy (for topping)
- Tortilla chips or crackers, for serving
Instructions
- Grease the crock pot with cooking spray or butter.
- In the crock pot, combine the softened cream cheese, cheddar cheese, Monterey Jack cheese, mayonnaise, and sour cream. Mix until well combined.
- Add the diced jalapeño peppers (reserve some for topping), green chilies, garlic powder, salt, onion powder, and pepper to the cheese mixture.
- Stir well to evenly distribute the ingredients.
- In a separate bowl, combine the grated Parmesan cheese, panko bread crumbs, and melted butter. Stir until the bread crumbs are evenly coated.
- Sprinkle the bread crumb mixture over the top of the dip in the crock pot, covering it completely.
- Cover the crock pot and cook on low heat for 1-2 hours or until the dip is hot and bubbly. Stirring halfway through.
- Top the dip with the crispy bacon and extra jalapeño peppers before serving.
- Serve the Jalapeño Popper Dip hot with tortilla chips or crackers for dipping.
- Enjoy!
Notes
- Keep an eye on the dip while it's cooking to avoid overcooking. The cooking time may vary depending on your Crock Pot, so check for a hot and bubbly consistency.
- Soften the cream cheese before mixing it with other ingredients. This will ensure a smooth and creamy texture.
- Adjust the heat level to your preference by adding more or less diced jalapeño peppers. Remember to remove the seeds and membranes for a milder taste.
Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 431Total Fat: 38gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 85mgSodium: 855mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 13g
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