This easy slow cooker jalapeño popper dip is loaded with whipped cream cheese, Monterey Jack, two kinds of jalapeños and crumbled bacon. A cheesy, creamy appetizer that is made for the Crock-Pot.
If you like this recipe, check out my Crockpot Taco Dip next!
See all of my slow cooker dip recipes.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
If you love jalapeño poppers, this dip is for you. It has all of the same flavors, creamy cheese, jalapeños and bacon, but you don’t have to stuff and bake anything. Just stir it together, spread it in the slow cooker and let it melt. This is the fifth recipe in my slow cooker dip series, and like the others, it is made for the slow cooker (Crock-Pot).
How long to cook jalapeño popper dip in the slow cooker
Cook jalapeño popper dip in a 6-quart slow cooker on HIGH for 1 hour or on LOW for 2 hours, until it is hot and the cheese on top is melted. Garnish with the rest of the bacon and the cilantro, and serve. This recipe serves 12 and takes about 20 minutes to prepare, including cooking the bacon.
More delicious dips
- Crockpot Taco Dip
- Easy Pizza Dip
- Skyline Chili Dip
- Easy Dill Pickle Dip
- Crock Pot Buffalo Chicken Dip
- Creamy Corn Dip
Ingredients for easy jalapeño popper dip
- Whipped Cream Cheese – 20 ounces total, which is one 12 ounce container and one 8 ounce container.
- Monterey Jack Cheese – 8 ounces, shredded and divided. One cup is stirred into the dip and the remaining cup is sprinkled on top.
- Diced Jalapeños – One 4 ounce can, drained.
- Candied Jalapeños – 4 ounces, drained and chopped. I like the combination of flavors, adding a little sweet to the heat. So that’s why I decided to use two types of jalapeños.
- Bacon – 8 slices, cooked and crumbled. Three quarters of the bacon is stirred into the dip and the rest is used to garnish the top.
- Seasonings – One teaspoon smoked paprika and one teaspoon Tajín.
- Fresh Cilantro – One tablespoon, chopped, for the garnish.
- Dippers – I serve this dip with Ritz crackers and mini peppers. Tortilla chips or baguette slices would also be good.
Instructions for jalapeño popper dip
In a medium bowl, combine the whipped cream cheese, smoked paprika, Tajín, both types of jalapeños, 3/4 of the cooked bacon and 1 cup of the shredded Monterey Jack cheese. Stir well to combine.
Use an offset spatula to spread the mixture into the bottom of a 6-quart slow cooker. Sprinkle the remaining 1 cup of shredded cheese on top.
Cover and cook on HIGH for 1 hour or on LOW for 2 hours. Garnish the top with the remaining cooked bacon and the chopped cilantro. Serve with Ritz crackers and mini peppers for dipping.
Keep scrolling to the bottom of this post for my free printable recipe card.
What do you serve with jalapeño popper dip?
I serve this dip with Ritz crackers and mini peppers for dipping. Tortilla chips, Fritos or baguette slices would also be good choices.
Is jalapeño popper dip spicy?
Yes, this dip is spicy. I don’t think you can really make jalapeños not spicy.
Can I make jalapeño popper dip ahead of time?
I wouldn’t make this dip ahead of time, because the bacon mixed into the cream cheese mixture would get soggy.
Storage directions
Store leftover jalapeño popper dip in an airtight container in the refrigerator for 3 – 4 days.
Kitchen tools
- I use a 6-quart slow cooker for this recipe
- My favorite non-stick skillet – just chop up the bacon, cook until crispy and drain the bacon on a paper towel lined plate.
Slow Cooker Jalapeño Popper Dip
Equipment
- 6-Quart Slow Cooker
- offset spatula
Ingredients
- 20 oz whipped cream cheese one 12 oz container and one 8 oz container
- 8 oz Monterey Jack cheese shredded and divided
- 4 oz diced jalapeños one can, drained
- 4 oz candied jalapeños drained and chopped
- 8 slices bacon cooked and crumbled
- 1 tsp smoked paprika
- 1 tsp Tajín
- 1 tbsp fresh cilantro chopped
Instructions
- In a medium bowl, combine the whipped cream cheese, smoked paprika, Tajín, both types of jalapeños, 3/4 of the cooked bacon and 1 cup of the shredded Monterey Jack cheese. Stir well to combine.
- Use an offset spatula to spread the mixture into the bottom of a 6-quart slow cooker. Sprinkle the remaining 1 cup of shredded cheese on top.
- Cover and cook on HIGH for 1 hour or on LOW for 2 hours.
- Garnish the top with the remaining cooked bacon and the chopped cilantro. Serve with Ritz crackers and mini peppers for dipping.
Notes
Nutrition
Foodtastic Mom is a participant in the Amazon Services LLC Associates Program (Amazon Associate), an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Any highlighted, clickable Amazon links you see are affiliate links that I may earn advertising fees on when you click to purchase.
Thank you so much for being a faithful reader and supporter of Foodtastic Mom. Be sure to PIN to Pinterest and print this recipe! Like and tag ‘Foodtastic Mom’ on Facebook and Instagram if you make this recipe! And of course leave a star rating if you make any of my recipes and enjoy them!
Leave a Reply