Creamy Crock Pot Jalapeño Popper Dip with cheese, bacon, and just the right amount of heat. An easy slow cooker party dip that is great for scooping! A Fun and Flavorful Appetizer This Crock Pot Jalapeño Popper Dip delivers amazing flavor and creamy texture in every bite. The combination of creamy cheeses and tangy jalapeños creates the perfect balance of richness and heat (and of course, everything is better with bacon added, right?) This dip is quick to prepare and one that everyone can’t get enough of! Frequently Asked Questions: I don’t have a crock pot, could this be made in the oven? Yep! I have a recipe for Jalapeño Popper Dip you can use with instructions to bake it in the oven. Any tips for getting everything to melt together nicely? Using room temperature cream cheese so it melts smoother is a good start. Stir everything halfway through the cooking time will help it all integrate and blend nicely. What else can I add to this dip? To make a heartier dip, add some cooked chicken. For more flavor and texture, you can add some diced green onions. Can I make this dip spicier? Yes! Add extra diced jalapeños, a splash more jalapeño juice, or even a little cayenne pepper. You can also top it with fresh sliced jalapeños or pickled jalapeños before serving. How do I store leftover Jalapeno Dip? Store leftover dip in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in the microwave or back in the Slow Cooker on low until warmed through, stirring occasionally so it doesn’t stick. Ingredients Needed: (See Recipe Card Below For The Full Recipe) bacon – You can pop some in the Air Fryer for quick and easy cooked bacon, or on a sheet pan in the oven for an easier to clean up option. If you’re stuck in a pinch, you can use the bacon pieces that you find in a bag in the salad aisle or you could make some quick microwave bacon. I wait to add the bacon until the end so it stays nice and crunchy. cream cheese– I like to use these Tips to Soften Cream Cheese so it’s easy to mix. sour cream – if you don’t enjoy sour cream, you could use Greek yogurt instead. I haven’t tried it but I suppose you could maybe use mayonnaise instead of sour cream. shredded cheddar cheese and Monterey Jack cheese – you can have fun with the cheeses and use what you like. If you want a bit more heat, you could use pepper jack cheese as well. diced pickled jalapeños jalapeño juice – we’re just using the juice from the jar of pickled jalapeños. garlic powder and onion powder – How To Make Crock Pot Jalapeño Popper Dip: Cook bacon until crispy, crumble, and set aside. To a 3-5 quart slow cooker, add cream cheese, sour cream, cheddar, Monterey Jack, jalapeños, jalapeño juice, garlic powder, and onion powder to the slow cooker. Stir to combine (it doesn’t need to be perfectly combined as you will be stirring again as it cooks.) Cover and cook on low for 2–3 hours or high for 1–1½ hours, stirring occasionally until smooth and creamy. Note: I don’t recommend cooking on high if you have a slow cooker that runs hot as this dip can burn around the edges. Sprinkle crumbled bacon over the top just before serving. Serve warm with tortilla chips, crackers, or sliced baguette. CRAVING MORE RECIPES?  Crock Pot Jalapeno Popper Corn Dip Jalapeno Popper Cheeseball Jalapeño Popper Wontons Jalapeño Popper Potato Salad Air Fryer Jalapeño Poppers Print Crock Pot Jalapeno Popper Dip A creamy, cheesy jalapeno popper dip made in the Slow Cooker. Course Appetizer, SnackCuisine American Prep Time 10 minutes minutesCook Time 3 hours hoursTotal Time 3 hours hours 10 minutes minutes Servings 10 Calories 429kcal Author Brandie Skibinski Ingredients½ pound sliced bacon16 ounces (2 blocks) cream cheese, softened and cubed1 cup sour cream2 cups shredded cheddar cheese1 cup shredded Monterey Jack cheese½ cup diced pickled jalapeños, drained¼ cup jalapeño juice (from the jar)1 teaspoon garlic powder½ teaspoon onion powder InstructionsCook ½ pound sliced bacon until crispy. Crumble into piece then set aside. To a 3-5 quart slow cooker, add 16 ounces (2 blocks) cream cheese, softened and cubed, 1 cup sour cream, 2 cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, ½ cup diced pickled jalapeños, drained, ¼ cup jalapeño juice, 1 teaspoon garlic powder and ½ teaspoon onion powder.Stir to combine (it doesn’t need to be perfectly combined as you will be stirring again as it cooks.) Cover and cook on low for 2–3 hours (or high for 1–1½ hours), stirring occasionally until smooth and creamy.NOTE: I don’t recommend cooking on high if you have a slow cooker that runs hot as this dip can burn around the edges.Sprinkle crumbled, cooked bacon over the top just before serving. Serve warm with tortilla chips, crackers, or sliced baguette. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 429kcal | Carbohydrates: 5g | Protein: 14g | Fat: 39g | Sodium: 688mg | Fiber: 0.3g | Sugar: 3g