Crockpot Jalapeno Popper Dip
Servings: 10 servings
Calories: 324cal
Equipment
Ingredients
- 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
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.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 324cal | Carbohydrates: 4g | Protein: 8g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 71mg | Sodium: 482mg | Potassium: 127mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 965IU | Vitamin C: 17mg | Calcium: 202mg | Iron: 0.2mg