8ouncesprocessed American cheese, cut in 1/2-inch cubes
8ouncesmedium cheddar cheese, grated
1cupbacon bits
assorted chips or cut veggies for dipping
Instructions
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.
Notes
Storing: Dip is best eaten the day it is made. Leftover dip can be stored in an airtight container or container wrapped with plastic wrap, and refrigerated for up to 2 days. Reheating: Transfer leftover dip to a saucepan and heat over medium-low heat, stirring, until smooth. If dip is too thick, it can be thinned with a little chicken stock that is first heated to almost-simmering. Add the stock slowly, stirring until combined and smooth.
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