Slow Cooker Jalapeño Popper Dip with Bacon
This quick 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 extra jalapeños for a spicy, creamy, crowd-pleasing app. Just pour everything in the slow cooker and you have a hot, cheesy dip with just 15 minutes of work!
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 1-2 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!
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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