This slow cooker jalapeño popper dip is my go-to when I want jalapeño poppers for a party, but easier. The dip is loaded with bacon, cream cheese, cheddar, spices, and lots of jalapeños for a spicy, creamy, crowd-pleasing app. Just pour everything in the slow cooker and you’re ready to go!

A white dish with slow cooker jalapeño popper dip and bacon on a tan counter next to glasses of beer and brown bowls of green onions, corn chips, and jalapeños.

Can you believe that I never even heard of jalapeño poppers until I was in culinary school? I mean to be fair, it’s not like I was hanging around in dive bars as a teen. But once I learned how to make them, it was over. If I see them at a restaurant or a party, I will need one whole plate all to myself, please and thank you.

This dip is for those of you who love a higher filling-to-jalapeño ratio like me. Which is to say, if you’re a popper purist, you might want to stick with the OG thing. But if you can appreciate a scoop-able cream cheese-based dip with cheddar, parmesan, spices, and bacon for good measure, this one’s for you. Real recognize real.

And now that the big game is *checks calendar* T-minus 12 days away, it’s the perfect time to start planning the menu! This dip will 1,000% be making an appearance at our annual Super Bowl party along with buffalo chicken sliders, garlic butter chicken wings, and these little smokies in a blanket. I can’t wait!!

I *cannot* stop snacking on this dip

One of these days, I’m going to end up on that TikTok account where that one guy records how long it takes for a woman to drop a block of cream cheese into a crock pot lol. But like, poppers are made with cream cheese so I feel justified here! Plus, it makes for the most delicious dip so I’m leaning into the cringe.

  • This dip has extra jalapeños compared to other recipes. We’re keeping the jalapeño in jalapeño poppers.
  • While my recipe includes bacon, you could totally leave it out for a vegetarian version.
  • Thanks to the slow cooker warm setting, this dip stays melty and cheesy all party long.
  • You can also make it in advance for even easier party prep.

Fresh jalapeños are key

White and brown bowls of cheddar cheese, jalapeños, sour cream, parmesan, bacon, spices, green onions, corn chips, and Worcestershire sauce on a tan counter next to a block of cream cheese.

I tested this recipe with both canned and pickled jalapeños and it just wasn’t it. Honestly, you need the real deal here or the dip won’t taste right. Make sure to grab 5-6 fresh jalapeños so you end up with 1 cup diced. If you want a less spicy dip, you can replace some (or even all) of the jalapeños with poblano peppers instead.

Other than that, this recipe has thick-cut bacon, full-fat cream cheese, full-fat sour cream, sharp cheddar cheese, Parmesan, garlic powder, onion powder, smoked paprika, cayenne, Worcestershire sauce, Morton’s Kosher salt, white or black pepper, and green onions. Also some kind of corn chips for dipping!

For even more flavor, try roasting the jalapeños first. Just toss them in a little olive oil and roast at 425°F (218°C) for 16-20 minutes, until they have a light brown char on the outsides. If you don’t want the seeds in the dip, remove them before roasting.

Vegetarian option

Obviously, the bacon is amazing in this recipe but you totally don’t have to add it. Simply leave the bacon out, no need to replace it with anything. Or, you can always try using your favorite vegan bacon or sausage alternative!

Make it in the slow cooker

A small slow cooker with cream cheese, cheddar, bacon, jalapenos, and spices on a tan counter.
Add the bacon, jalapeños, cream cheese, sour cream, cheddar, parmesan, Worcestershire, & spices to a slow cooker.
A hand using a rubber spatula to mix dip in a white slow cooker on a tan counter.
Do your best to mix it together but don’t worry if it’s not completely combined. Cover & set the slow cooker to LOW.
A white slow cooker with jalapeno popper dip on a beige marble counter.
Cook the dip for 2 hours, or until it’s hot. Lastly, sprinkle more cheese on top & let it melt. Garnish with green onions!

Once the dip is ready, set the slow cooker to WARM to keep it hot for a party. It’ll stay smooth and creamy for a few hours before it starts to thicken. Feel free to add a splash of milk to thin it out if needed!

Broil the top

A white casserole dish of dip topped with cheese on a beige counter.
Sprinkle some extra cheese on top.
A white pan of slow cooker jalapeno popper dip on a beige counter next to glasses of beer and brown bowls of corn chips, green onions, and jalapenos.
Broil & garnish with green onions & bacon.

This part is totally optional but this is my favorite way to serve crock pot jalapeño popper dip! Once it’s hot and melty, spoon it into a casserole dish. Sprinkle extra cheese on top and broil until the cheese is melted and bubbly. Again, no need to do this step if you want to save a dish or keep it warm in the slow cooker. But I just love that bubbly, caramelized top!

Storing & reheating tips

If you have leftovers, spoon them into an airtight container, cover, and refrigerate for up to 3 days. To reheat the dip later, you can use the oven, slow cooker, or microwave! My favorite is the oven or slow cooker but the microwave works for smaller amounts.

  • Oven – spoon the dip into a casserole dish, cover, and bake at 350°F (177°C) for 20-30 minutes, or until it’s hot in the middle.
  • Slow cooker – heat the dip on LOW for 1 hour or until it’s hot all the way through. Stir the dip often so it doesn’t burn.
  • Microwave – heat the dip in 30-second increments, stirring in-between each.

Make it in advance

I usually make the dip ahead of time for a stress-free appetizer situation. Just mix everything together in a small slow cooker, cover, and refrigerate for up to 3 days. When you’re ready to cook the dip, place the bowl of the slow cooker in the base and heat for 2 hours. If the dip is cold out of the fridge, you may need to add an extra 15-30 minutes to the cook time.

A white dish of crock pot jalapeño popper dip topped with green onions and bacon on a tan marble table.

What to serve with the dip

  • Corn chips – my go to. I like corn chip scoops (like Frito’s or Trader Joe’s!) best. Regular corn chips or blue corn chips are good too.
  • Crackers – try butter crackers like Ritz, water crackers, pita chips, or any of your favorites.
  • Crostini – homemade crostini, garlic crostini, or even store-bought.
  • Veggies – carrot sticks, cucumber sticks, pepper slices, whatever you like.
  • Potatoes – tots, fries, or potato chips would all be so good.

Final tips & tricks

  • Trust me, wear gloves when you’re dicing the peppers. Slicing jalapeños and then accidentally rubbing your eyes? Ugh. IYKYK.
  • If you’re sensitive to spice, make sure to remove all of the seeds in the peppers. I like adding some seeds but you don’t have to.
  • Cook the dip low and slow. You want it to slowly melt together so the flavors have time to meld. And, if you heat the dip too quickly, the cheese will seize and become grainy.
  • Stir the dip every 30 minutes or it’ll start to burn on the bottom. If it’s cooking too quickly, you can also turn it to the WARM setting to finish.
A hand scooping a corn chip into a white dish of slow cooker jalapeño popper dip next to glasses of beer and brown bowls of corn chips and green onions on a tan counter.

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Slow Cooker Jalapeño Popper Dip with Bacon

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
This slow cooker jalapeño popper dip is my go-to when I want jalapeño poppers for a party, but easier. The dip is loaded with bacon, cream cheese, cheddar, spices, and lots of jalapeños for a spicy, creamy, crowd-pleasing app. Just pour everything in the slow cooker and you're ready to go!

Ingredients

  • 1 1/2 cups freshly-shredded sharp cheddar cheese, divided (150 grams)
  • 1/2 cup freshly-shredded Parmesan cheese, divided (35 grams)
  • 1/2 pound thick-cut bacon, cooked & crumbled (226 grams)
  • 1 cup small dice jalapeños (145 grams or 5-6 peppers)
  • 8 ounces full-fat cream cheese, softened (226 grams)
  • 1/2 cup full-fat sour cream (120 grams)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon white or black pepper, plus more to taste
  • 1/8 teaspoon cayenne, plus more to taste
  • 1/2 teaspoon Worcestershire sauce
  • Kosher salt, to taste
  • Sliced green onions and jalapeños, for serving
  • Corn chips, crackers, etc. for serving

Equipment

  • Slow cooker

Instructions 

  • Grease the bowl of a slow cooker with neutral oil or cooking spray. Then, combine the sharp cheddar cheese and parmesan cheese in a small bowl. Reserve about 1/2 cup (50 grams) of the cheese and 2 Tablespoons (14 grams) of the crumbled bacon for garnish.
  • Add the diced jalapeños, cream cheese, sour cream, remaining bacon, and remaining cheese mixture to the slow cooker. Sprinkle the garlic powder, onion powder, smoked paprika, white (or black) pepper, cayenne, and Worcestershire sauce over the top. Using a rubber spatula, fold everything together (it doesn't have to be completely mixed).
  • Cover and set the slow cooker to LOW. Cook for 2 hours, stirring every 15-30 minutes, until the dip is completely smooth and hot all the way through. Taste and add Kosher salt, white or black pepper, and more cayenne if needed.
  • BROIL IN OVEN – this is my go-to way to finish the dip for that bubbly top. When the dip is done, grease a small baking dish. Spoon the dip into the baking dish and sprinkle the top with the reserved cheese. Broil on HIGH until the cheese is bubbly, 2-3 minutes.
  • SLOW COOKER – if you want to keep the dip warm in the slow cooker. When the dip is done cooking, sprinkle the top with the reserved cheese. Cover and cook for 15-20 more minutes, or until the cheese is completely melted.
  • Garnish the finished dip with the reserved bacon, green onions, and sliced jalapeños. Serve with corn chips, crackers, etc. and enjoy!

Notes

For a spicier dip, I like to leave the seeds in the jalapeños. For a milder dip, remove all of the seeds. Or, if you’re really sensitive to spice, replace all or some of the jalapeños with poblano peppers.
Trust me, wear gloves when you’re dicing the peppers. Slicing jalapeños and then accidentally rubbing your eyes? The worst!
For even more flavor, try roasting the jalapeños first. Just toss them in a little olive oil and roast at 425°F (218°C) for 16-20 minutes, until they have a light brown char on the outsides. If you don’t want the seeds in the dip, make sure to remove them before roasting.
Cook the dip low and slow. You want it to slowly melt together so the flavors have time to meld. And, if you heat the dip too quickly, the cheese will seize and become grainy.
Once the dip is ready, set the slow cooker to WARM to keep it hot for a party. It’ll stay smooth and creamy for a few hours before it starts to thicken. Feel free to add a splash of milk to thin it out if needed!
Cuisine: American
Course: Appetizer
Serving: 1serving, Calories: 242kcal, Carbohydrates: 3g, Protein: 8g, Fat: 21g, Saturated Fat: 10g, Cholesterol: 54mg, Sodium: 350mg, Potassium: 122mg, Fiber: 0.4g, Sugar: 1g, Vitamin C: 9mg, Calcium: 182mg, Iron: 0.3mg
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