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Spicy Crockpot Jalapeno Popper Dip

A creamy, cheesy dip featuring spicy jalapenos and crispy bacon, perfect for any gathering or game night.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 9 oz Cream Cheese Make sure it’s at room temperature for easy blending.
  • 1 Cup Sour Cream Greek yogurt can be used as a lighter alternative.
  • 1 tsp Garlic Powder A must-have for depth of flavor.
  • 1/2 tsp Onion Powder Adds a lovely savory note.
  • 4 Jalapeños Seeds removed and finely diced for a manageable spice level.
  • 2.25 Cups Cheddar Cheese Freshly shredded cheese melts better than pre-shredded.
  • 8 Slices Bacon Cooked until crispy.
  • to taste Green Onions For garnish and a fresh crunch.

Method
 

Preparation
  1. Cook the bacon in a skillet over medium heat for about 8-10 minutes until crispy, then crumble into small pieces.
  2. Seed and finely dice the jalapeños, and measure out all other ingredients.
  3. Lightly grease the crockpot with butter or cooking spray to prevent sticking.
  4. Add the cream cheese, sour cream, garlic powder, and onion powder to the crockpot and stir well.
  5. Add the diced jalapeños and cheddar cheese, stirring until evenly mixed.
Cooking
  1. Cover the crockpot and cook on LOW for 1.5 to 2.5 hours. Stir every 30-45 minutes.
  2. Stir in most of the crumbled bacon, reserving some for topping. Adjust seasoning if needed.
Serving
  1. Transfer the dip to a serving bowl or keep it warm in the crockpot on the WARM setting.
  2. Top with reserved bacon and sliced green onions.
  3. Serve warm with tortilla chips, crackers, or fresh veggie sticks.

Notes

If the dip is too thick, add a splash of milk to loosen it up. Store leftovers in an airtight container in the fridge for up to 4 days. This dip can be prepared up to the cooking step in advance, and it's also freezable.