Cheesy crockpot jalapeno popper dip comes together easily in the slow cooker using simple ingredients. Top with bacon and serve with chips, crackers, or veggies for your next party.
Why this recipe works
This crockpot jalapeno popper dip is spicy, creamy, and insanely easy to make. You’ll basically dump all the ingredients in the crock and carry on with whatever else you’ve got going on. Those are the kind of party appetizers I love.
While we’ll always have a special place in our hearts for classic baked jalapeno popper dip, sometimes it’s nice to have the portable option on hand. This dip is just as delicious and loaded with fresh jalapenos for a lasting kick. Plus, it can be made ahead of time and is easily customizable with your favorite cheeses.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
JALAPENOS – To reduce the amount of spiciness in this dip, remove some of the pith and most of the seeds from the jalapeños. Or, you can simply use less peppers.
BASE – Mayo, sour cream, and cream cheese create the ultra-creamy base. If preferred, you can use all sour cream or all mayo instead of mixing the two. I would not suggest subbing out the cream cheese for this dip, it’s essential.
CHEESE – I always recommend grating your cheese from the block over buying pre-shredded cheeses in a bag – especially for dips. Pre-shredded cheese from the store contains anti-caking agents which prevent them from melting as well as freshly grated cheese, and a lot of the time they leave your dip with a grainy texture. Use your favorite mixture of cheese for this dip. We opted for Monterey jack cheese plus parmesan but it would also be good with sharp cheddar or a mixture of the two.
How to Make Crockpot Jalapeno Popper Dip
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Lightly spray the crockpot base, then add in all of the ingredients (we used a 3-quart crockpot). Set on LOW for 2 hours. Stir halfway to ensure the cream cheese is fully melted.
- Serve with chips, veggies, pretzel crisps, or Ritz crackers plus any garnishes.
Frequently Asked Questions & Expert Tips
Yes, feel free to substitute fresh jalapenos with canned or jarred jalapenos. If you’re looking for more uniform heat, this might be your best bet.
If you want to add breadcrumbs as garnish I would recommend cooking the dip then transferring it to a baking dish where you can top it with a mixture of melted butter and breadcrumbs or crushed Ritz crackers. Pop the dip under the broiler to crisp up the breadcrumbs quickly.
Yes, you can prepare the dip in the slow cooker, allow it to cool, then transfer it to an air-tight container kept in the refrigerator up to 3 days ahead of time. When ready to serve, simply pop it back in the slow cooker and reheat. Give it a stir every now and then and it’s good to go.
Store cooled leftovers in an air-tight container kept in the refrigerator for 4-5 days. Reheat in the slow cooker on low heat or pop it in the microwave in 30-second intervals, stirring in between.
Yes, hop on over to our baked jalapeno popper dip for instructions!
Serving Suggestions
Serve your crockpot jalapeno popper dip with Ritz crackers, pretzels, tortilla chips, or fresh veggies for dipping! Optionally garnish with chopped cooked bacon, sliced jalapenos, and extra shredded cheese.
More Party Dip Recipes
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Crockpot Jalapeno Popper Dip
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 16 ounces cream cheese two 8 ounce bricks, softened
- 1 cup shredded Monterey Jack cheese
- 10 jalapeno peppers diced small, about 2 cups
- ½ cup parmesan cheese grated
- ½ cup sour cream
- ½ cup mayonnaise
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Things You’ll Need
Before You Begin
- To reduce the amount of spiciness in this dip, remove some of the pith and most of the seeds from the jalapeños. Or, you can simply use less peppers.
- I always recommend grating your cheese from the block over buying pre-shredded cheeses in a bag – especially for dips. Pre-shredded cheese from the store contains anti-caking agents which prevent them from melting as well as freshly grated cheese, and a lot of the time they leave your dip with a grainy texture.
- Use your favorite mixture of cheese for this dip. We opted for Monterey jack cheese plus parmesan but it would also be good with sharp cheddar or a mixture of the two.
Instructions
- Lightly spray the crockpot base, then add in all of the ingredients (we used a 3-quart crockpot). Set on LOW for 2 hours. Stir halfway to ensure the cream cheese is fully melted.
- Serve with chips, veggies, pretzel crisps, or Ritz crackers plus any garnishes.
Expert Tips & FAQs
- Store cooled leftovers in an air-tight container kept in the refrigerator for 4-5 days. Reheat in the slow cooker on low heat or pop it in the microwave in 30-second intervals, stirring in between.
- Make Ahead – you can prepare the dip in the slow cooker, allow it to cool, then transfer it to an air-tight container kept in the refrigerator up to 3 days ahead of time. When ready to serve, simply pop it back in the slow cooker and reheat. Give it a stir every now and then and it’s good to go.
Nutrition
Kristen Rittmer
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