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A spoon scooping creamy jalapeño popper dip from the slow cooker, topped with melted cheese, crumbled bacon and cilantro
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Slow Cooker Jalapeño Popper Dip

This easy slow cooker jalapeño popper dip is loaded with whipped cream cheese, Monterey Jack, two kinds of jalapeños and crumbled bacon.
Course Appetizer, Snack
Cuisine American
Keyword crock pot jalapeño popper dip, jalapeño popper dip, slow cooker jalapeño popper dip
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 303kcal
Author Jill McOwen

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

Cook on HIGH for 1 hour or on LOW for 2 hours.

Nutrition

Calories: 303kcal | Carbohydrates: 4g | Protein: 10g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 74mg | Sodium: 675mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1191IU | Vitamin C: 2mg | Calcium: 192mg | Iron: 1mg