Introducing our latest creation: Jalapeño Popper Crock Pot Dip! If you love the flavor of bacon-wrapped, cheese-stuffed jalapeno poppers, you’ll love this recipe!
This easy appetizer combines PLENTY of golden brown, crispy bacon bits, sautéed jalapeños, garlic, American cheese, cheddar cheese, and cream cheese, all warmed to perfection in a slow cooker.
This cheesy dip is a versatile crowd pleaser for parties, game day snacking, football season, a Super Bowl party, and potlucks. I promise this dip will keep your guests coming back for more, bite after bite!
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If you love the flavor of bacon in a tasty dip, be sure to check out our recipes for Neiman Marcus Million Dollar Dip and Cream Cheese Dip with Bacon and Caramelized Onions. You might also enjoy our Baked Bacon Brie Cheese Appetizer and crispy Jalapeno Popper Wontons!
Why You’ll Go Hog Wild for This Easy Recipe
Cheesy and flavorful: This dip combines all the best flavors of a crispy jalapeno popper, with two kinds of cheese plus cream cheese, tender jalapeños, garlic and crispy bacon.
Easy to make: This spicy dip is simple to put together, and stays warm in the slow cooker until you’re ready to serve it.
Versatile recipe: You can use hotter peppers for a greater level of heat, or green chiles for a milder dip. See more variations below!
Ingredients and Substitutions
Here’s what you’ll need to make this jalapeno cream cheese dip:
4 to 5 large fresh jalapenos – Use fewer or more, depending on the size of your jalapeños and how spicy you want the flavor to be.
1 tablespoon butter – Salted or unsalted butter is fine, so use whichever you like depending on your tastebuds.
8 ounces cream cheese – full fat cream cheese makes the creamiest dip.
8 ounces processed American cheese like Velveeta – This gives the dip its smooth texture.
8 ounces cheddar cheese – You can use mild, medium or sharp, depending on how intense you like the flavor!
1/2 to 3/4 cup chicken stock – I like homemade chicken stock for added flavor, but you can use chicken broth instead if that’s what you have on hand.
1 cup bacon bits – We prefer homemade bacon bits, but you can use store-bought bits if you prefer.
You’ll also need dippers like chips, fresh veggies, pita chips, crackers, etc. See our list with 15 ideas below!
You’ll need common kitchen equipment to make this crock pot jalapeno popper dip, including:
- Cutting board
- Kitchen knife
- Grater to grate the cheddar cheese
You’ll also need a 1.5 quart slow cooker to keep this dip warm. This size holds about 6 cups, which is perfect for serving party dips.
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Step by Step Instructions
STEP 1 | In a large skillet, melt the butter over medium heat. Cook the chopped jalapeno until tender, about 4-5 minutes. Add the minced garlic and cook, stirring, until garlic is fragrant, about 1 minute. Remove from heat, cover and reserve.
STEP 2 | Add the cubed cream cheese to the ceramic liner of the slow cooker.
STEP 3 | Top with the cubed processed cheese.
STEP 4 | Top with the shredded cheese.
STEP 5 | Place the ceramic liner in the crock pot and turn the temperature up to HIGH.
STEP 6 | Check on the dip every 20 minutes or so, and stir gently. In our crock pot, it took about an hour for the cheeses and cream cheese to melt.
STEP 7 | In a small saucepan or the microwave, heat the chicken stock until almost simmering. Slowly add 1/2 cup of the hot stock into the dip, stirring until smooth.
STEP 8 | Use a slotted spoon to transfer the jalapeno mixture to the pot. Stir until smooth and well combined. Add the bacon bits to the pot and stir until combined. Cover and let heat for 10 minutes.
STEP 9 | Turn the heat down to Warm (or Low, if you pot doesn’t have a Warm setting). If you like, garnish the dip with jalapeno slices and bacon bits.
Now you’re ready to serve the jalapeno popper crockpot dip with your favorite chips or veggies!
Pro Cooking Tips
- Be sure to wash your hands with soap and water immediately after chopping fresh jalapeños, and avoid touching your eyes or face. You can also wear disposable gloves while chopping if you prefer.
- The seeds in fresh jalapeno peppers are especially hot. Add them for extra heat, or keep them out of the dip to avoid too much spiciness.
- I recommend shredding your cheese from a solid block rather than buying pre-grated cheese, which contains additives that can prevent a smooth melting texture and make the dip grainy.
Spicy Sausage Popper Dip – Substitute 1/2 cup of cooked chorizo crumbles for 1/2 cup of the bacon bits.
Pickled Pepper Popper Dip – Substitute drained, chopped pickled jalapeno peppers for some or all of the sauteed jalapenos.
Spicy Jalapeno Dip – For more heat, substitute Pepperjack cheese for some or all of the cheddar cheese and add 1/4 to 1/2 teaspoon cayenne pepper to the mixture.
15 Things to Serve with this Dip
Here are some of my favorite dippers, with a variety of textures and flavors that complement the spicy, creamy dip. Enjoy experimenting and let me know what your favorites are!
- Tortilla chips (I love to serve an assortment of yellow and blue chips!)
- Corn chips, like Fritos Scoops
- Toasted slices of baguettes or French bread
- Pretzels or pretzel squares
- Celery sticks
- Carrot sticks, carrot chips, or baby carrots
- Bell pepper strips (try an assortment of yellow, red and green)
- Cherry tomatoes
- Broccoli florets
- Cauliflower florets
- Pita chips or garlic bagel chips
- Steak fries or fried potato wedges
- Sliced cucumbers
- Ritz crackers
- Sugar snap peas or snow peas
How to Store and Reheat Leftovers
In my opinion, this dip is best eaten the same day you make it. You can certainly store leftover dip and reheat it, but just be aware that during storage the dip will thicken and the bacon will soften considerably.
To store, cool the dip to room temperature. Transfer to an airtight container, cover, and refrigerate for up to 2 days.
To reheat, transfer the dip to a heavy bottomed saucepan. Heat over medium low, stirring frequently, until the dip re-melts and can be stirred. It it’s too thick, you can heat a little chicken stock to almost simmering and stir it into the mixture while you’re reheating it.
Is This Dip Spicy?
Good question. Jalapenos can vary in their level of spiciness, but cooking them generally reduces some of the heat and this dip is really not very spicy.
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Printable Recipe Card
Jalapeno Popper Crock Pot Dip
- 1 tablespoon butter
- 5 large jalapenos
- 1 clove garlic, peeled and minced
- 8 ounces cream cheese, cut in 1/2-inch cubes
- 8 ounces processed American cheese, cut in 1/2-inch cubes
- 8 ounces medium cheddar cheese, grated
- 1 cup bacon bits
- assorted chips or cut veggies for dipping
- Cut 4 jalapenos in half, remove seeds, and dice. Cut the remaining jalapeno in slices for garnish and reserve. In a large skillet, melt the butter over medium heat. Cook the chopped jalapeno until tender, about 4-5 minutes. Add the minced garlic and cook, stirring, until garlic is fragrant, about 1 minute. Remove from heat, cover and reserve.
- Add the cubed cream cheese to the ceramic liner of the slow cooker.
- Top with the cubed processed cheese.
- Top with the shredded cheese.
- Place the ceramic liner in the crock pot and turn the temperature up to HIGH.
- Check on the dip every 20 minutes or so, and stir gently, until cheeses and cream cheese are melted and smooth, about 1 hour.
- In a small saucepan or the microwave, heat the chicken stock until almost simmering. Stir 1/2 cup of the hot stock into the dip and stir until smooth.
- Use a slotted spoon to transfer the jalapeno mixture to the pot. Stir until smooth and well combined. Reserve 1 tablespoon bacon bits for garnish, Add the remaining bacon bits to the pot and stir until combined. Cover and let heat for 10 minutes.
- Turn the heat down to Warm (or Low, if you pot doesn’t have a Warm setting). If you like, garnish the dip with jalapeno slices and bacon bits. Serve the dip with your favorite chips or veggies.
Got questions? Just ask! I’m happy to help.
If you post your creations on social media, tag #BENSABaconLovers so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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