Description
This Slow Cooker Jalapeno Popper Dip is a creamy, cheesy blend of spicy jalapenos, cheddar and Monterey Jack cheeses, crispy bacon, and savory green onions. Perfect for parties or game day, the slow cooker method ensures a smooth, melty dip that’s easy to prepare and serve warm with chips, crackers, or veggies.
Ingredients
Scale
Vegetables & Aromatics
- 5 medium jalapenos (seeded, ribs removed and diced)
- 2 green onions (sliced, white and green parts divided)
- 2 garlic cloves (minced)
Dairy & Cheese
- 16 ounces cream cheese (diced)
- 1 cup mild cheddar cheese (shredded)
- 1 cup Monterey Jack cheese (shredded)
- 1 cup sour cream
Other Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup bacon crumbles (divided into ½ cup and ½ cup)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Sauté Aromatics: In a medium skillet over medium heat, heat the olive oil. Add the diced jalapenos, white parts of the green onions, and minced garlic cloves. Cook for 2-3 minutes until the vegetables are tender and fragrant. Remove from heat and set aside.
- Prepare Slow Cooker: Spray the inside of a 2-3 quart slow cooker with non-stick spray to prevent sticking.
- Combine Ingredients: Add the cream cheese, shredded mild cheddar cheese, shredded Monterey Jack cheese, sour cream, ½ cup of the bacon crumbles, sautéed jalapeno mixture, salt, and black pepper to the slow cooker. Stir to combine evenly.
- Cook the Dip: Cover the slow cooker and set it on low. Let the mixture cook for 2 hours, stirring every 30 minutes to ensure even melting and to scrape any ingredients from the bottom. After 2 hours, the dip should be smooth, melted, and fully combined.
- Garnish and Serve: Once cooked, top the dip with the remaining green parts of the green onions, the remaining ½ cup bacon crumbles, and extra shredded cheese if desired. Serve warm with your favorite dippers like tortilla chips, crackers, or veggies.
Notes
- For less heat, reduce the amount of jalapenos or substitute with milder peppers.
- The dip can be kept warm in the slow cooker on the low setting for up to 1 hour after cooking.
- Use thick-cut bacon for extra crunch and flavor.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stove or in the microwave.
- If you prefer a smoother dip, blend the mixture briefly before serving.
