Description
This Slow Cooker Jalapeño Popper Dip is a creamy, cheesy, and irresistible appetizer that’s perfect for parties and game days. It’s loaded with all the flavors of jalapeño poppers – cheddar and pepper jack cheese, jalapeños, bacon, and a hint of spice – all in a convenient slow cooker dip!
Ingredients:
Ingredients
Units
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Produce
- 1 cup red bell peppers, diced
- 5–6 jalapeños, seeds removed, diced
- 2 tablespoons parsley, finely chopped
Protein
- 6 slices bacon, precooked and crumbled
Pantry
- 1 1/2 cups Salsa Verde
- 1 cup frozen corn
- 1 teaspoon garlic powder
- 1 teaspoon dill
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper flakes
Dairy
- 2 cups cheddar cheese, shredded
- 1 cup pepper jack cheese
- 1 cup sour cream
- 8 ounces cream cheese, softened
Instructions
- Combine Ingredients: Place all ingredients in a 3-quart slow cooker.
- Cook: Cover and cook on low for 1-2 hours, or until the dip is melted and bubbly. Stir every 30 minutes.
- Serve: Once the dip is melted and heated through, turn the slow cooker to the “warm” setting so guests can serve themselves.
Notes
- Garnish with your favorite toppings, such as fresh jalapeños, red bell peppers, chives, green onions, or extra bacon crumbles.
- A 3-quart slow cooker is the ideal size for this recipe.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a spicier dip, leave some of the jalapeño seeds in.
- You can adjust the amount of red pepper flakes to your liking.
- Serve with tortilla chips, crackers, or fresh vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 350kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg