Description
This Slow Cooker Jalapeño Popper Dip is a creamy, spicy, and cheesy appetizer perfect for parties and gatherings. Loaded with diced red bell peppers, jalapeños, bacon, and a blend of cheeses, it melds a delicious kick with smooth textures, all effortlessly prepared in a slow cooker for a warm and bubbly dip that guests can enjoy all evening.
Ingredients
Scale
Vegetables & Herbs
- 1 cup red bell peppers, diced
- 5-6 jalapeños, seeds removed, diced
- 2 tablespoons parsley, finely chopped
- 1 cup frozen corn
Cheeses & Dairy
- 2 cups cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
- 1 cup sour cream
- 8 ounces cream cheese, softened
Meat
- 6 slices bacon, precooked and crumbled
Condiments & Spices
- 1 ½ cups Salsa Verde
- 1 teaspoon garlic powder
- 1 teaspoon dill
- ½ teaspoon cumin
- ½ teaspoon red pepper flakes
Instructions
- Combine Ingredients: Place all the diced red bell peppers, jalapeños, parsley, precooked crumbled bacon, Salsa Verde, frozen corn, garlic powder, dill, cumin, red pepper flakes, cheddar cheese, pepper jack cheese, sour cream, and softened cream cheese into a 3-quart slow cooker. Mix gently to combine the ingredients evenly.
- Cook the Dip: Cover the slow cooker and cook on the low setting for 1-2 hours. Stir the mixture every 30 minutes to ensure the cheeses melt uniformly and the dip is heated through evenly. The dip should become bubbly and smooth.
- Keep Warm and Serve: Once the dip is melted and fully heated, switch the slow cooker to the ‘warm’ setting to maintain an ideal serving temperature. This allows guests to help themselves to the dip throughout your event.
Notes
- For less heat, reduce the number of jalapeños or remove all seeds.
- You can substitute bacon with turkey bacon for a leaner option.
- Serve with tortilla chips, sliced baguette, or fresh vegetables for dipping.
- Can be prepared a day ahead; just refrigerate and warm it in the slow cooker before serving.
- Make sure to stir regularly during cooking to prevent sticking or burning.
