Crockpot Jalapeño Popper Dip
Description
Creamy, cheesy crockpot jalapeño popper dip made with cream cheese, cheddar, Monterey Jack, pickled jalapeños, jalapeño juice and ranch seasoning, topped with crispy bacon and smoked paprika. It's an easy slow cooker appetizer for game day and parties.
Ingredients
- 8 ounces bacon
- 16 ounces cream cheese, softened and cubed
- 1 cup sour cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- ½ cup diced pickled jalapeños, drained
- ¼ cup jalapeño juice from the jar
- 1 teaspoon garlic powder
- 1 tablespoon dry ranch seasoning mix
- Smoked paprika, for dusting (plus optional sliced jalapeños and extra cheddar)
Instructions
- Cook the bacon until crispy, crumble, and set aside.
- Add the cream cheese, sour cream, cheddar, Monterey Jack, jalapeños, jalapeño juice, garlic powder and ranch seasoning to the slow cooker. Stir to combine.
- Cover and cook on LOW for 2 to 3 hours or HIGH for 1 to 1½ hours, stirring every 30 minutes, until smooth and creamy.
- Top with the crumbled bacon, a dusting of smoked paprika and any garnish. Switch to WARM and serve with chips, crackers or veggies.
Equipment
- 3- to 4-quart slow cooker
- Spoon
Notes
- For a milder dip, use ¼ cup jalapeños and skip the juice.
- Make ahead: refrigerate the mixed ingredients (without bacon) in the insert overnight, then add 30 to 45 minutes to the cook time.
- Store leftovers in the fridge up to 4 days or freeze up to 2 months.
Nutrition
Serving: 1ServingCalories: 442kcalCarbohydrates: 6gProtein: 14gFat: 40gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 107mgSodium: 742mgPotassium: 184mgFiber: 0.2gSugar: 3gVitamin A: 1193IUVitamin C: 3mgCalcium: 315mgIron: 0.4mg