Description
A creamy and spicy Slow Cooker Jalapeño Popper Dip loaded with jalapeños, bell peppers, bacon, and a blend of cheeses, perfect for parties and gatherings. This warm, flavorful dip combines the zest of salsa verde with the richness of cream cheese and cheddar, slow-cooked to bubbly perfection.
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
Meat
- 6 slices bacon, precooked and crumbled
Cheeses & Dairy
- 2 cups cheddar cheese, shredded
- 1 cup pepper jack cheese
- 1 cup sour cream
- 8 ounces cream cheese, softened
Spices & Condiments
- 1 ½ cups Salsa Verde
- 1 teaspoon garlic powder
- 1 teaspoon dill
- ½ teaspoon cumin
- ½ teaspoon red pepper flakes
Instructions
- Combine Ingredients: In a bowl or directly into a 3-quart slow cooker, add diced red bell peppers, jalapeños with seeds removed, chopped parsley, precooked and crumbled bacon, salsa verde, frozen corn, garlic powder, dill, cumin, red pepper flakes, shredded cheddar cheese, pepper jack cheese, sour cream, and softened cream cheese.
- Place in Slow Cooker: Ensure all ingredients are well mixed and evenly distributed in the slow cooker for even cooking.
- Cook: Cover the slow cooker and cook on low heat for 1 to 2 hours. Stir the dip every 30 minutes to help the cheeses melt evenly and to prevent sticking to the sides.
- Serve Warm: Once the dip is melted, bubbly, and heated through, switch the slow cooker to the ‘warm’ setting. This allows guests to serve themselves while keeping the dip at an ideal temperature.
Notes
- For less heat, reduce the number of jalapeños or remove all seeds.
- Use precooked bacon to save time and add smoky flavor.
- Stirring every 30 minutes prevents the dip from burning or sticking to the slow cooker.
- Serve with tortilla chips, crackers, or fresh veggie sticks for dipping.
- Can be made a day ahead; reheat gently in the slow cooker before serving.
