Jalapeno Popper Dip (Slow Cooker)
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There’s something about a creamy, cheesy dip that just screams “party time!” I’ve been making this easy Jalapeño Popper Dip for years — from football tailgates to holiday get-togethers — and it never fails me. Every bite is rich, melty, and perfectly spicy, with all the flavor of jalapeño poppers, but none of the hassle from stuffing or frying. Trust me, one scoop and everyone’s hooked. This is the dish that keeps guests hovering over the buffet table long after halftime, and once you try it, you’ll see why.
Sheila’s Recipe Snapshot for Jalapeño Dip Recipe
This recipe is everything you love about jalapeño poppers, just in dip form!
If there’s one thing I’ll never say no to, it’s a cheesy, bubbly dip. Especially one that brings a little kick to the party!
Hosting is my favorite, especially when the whole family gets together. I grew up in the South, where game days and family gatherings were excuses to eat well, and this dip quickly became one of my go-tos.
It’s got everything you want in an appetizer: smoky bacon, spicy jalapeños, and layers of melty cheese all cooked low and slow until perfectly scoopable. Serve with your favorite dippers, like tortilla chips, Frito’s, Ritz crackers, or veggies!
Ingredient Notes for Jalapeño Popper Dip
- Jalapeño Peppers | Fresh jalapeños add that fresh, earthy kick! Just be sure to deseed and dice them into small pieces.
- Cream Cheese | Use blocked cream cheese for the best flavor!
- Sharp Cheddar Cheese & Monterey Jack Cheese | A combination of sharp cheddar and Monterey jack cheeses add the perfect combination of flavor.
- Sour Cream | Sour cream adds an extra tangy flavor and a creamier texture. This recipe doesn’t use mayonnaise, but I don’t think you’ll miss it!
- Bacon | Crispy cooked bacon is a must here for that crunchy texture and savory flavor! Freshly fry a few strips of bacon, or buy a big bag of bacon bits if necessary.
Variations and Substitutions
- Cheese Options: Try pepper jack for some extra spicy, or use mozzarella for a milder, stretchier texture. You can also swap the Monterey Jack for Colby or white cheddar if that’s what you have on hand.
- Lighter Swaps: Use light cream cheese, low-fat sour cream, or Greek yogurt for a slightly lighter version, if preferred.
- Vegetarian: To make a vegetarian jalapeño popper dip, skip the bacon!
How to Make Jalapeño Popper Dip
This recipe is so easy to make! Just dice the jalapeño and throw everything into the slow cooker!
PREP THE SLOW COOKER. Lightly spray the bottom of the slow cooker with cooking spray.
SLICE THE JALAPENO. Slice each jalapeño in half lengthwise. Wearing disposable gloves, remove the core of the jalapeño and scrape out all of the seeds with a paring knife. Dice the peppers into small pieces.
ADD THE CHEESES. Cube the softened cream cheese and place in the slow cooker, along with the cheddar cheese, Monterey Jack cheese, and sour cream. Add the diced peppers to the slow cooker.
ADD BACON. Add in half of the crumbled bacon and cover with the lid.
COOK ON LOW. Cook on low for 1 1/2 to 2 hours, stirring every 30 minutes, until the cheeses are melted and bubbly.
ADD ADDITIONAL BACON & ENJOY. Stir to combine the melted cheeses, then sprinkle the top with the reserved crumbled bacon. Serve with tortilla chips or corn chips for dipping.
More Recipe Success Tips
Storage and Reheating Tips
- To store: Store any leftover dip in an airtight container in the refrigerator for up to 3 days!
- To freeze: Store the cooled dip in a ziplock freezer-safe bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- To reheat: dump the dip back into the crockpot and heat it through. You can also gently reheat in the microwave in 30-second increments, stirring in between. Or slightly warm up in a saucepan on the stove.
Frequently Asked Questions
Easy! You have several options to turn up the heat. First, try leaving some of the jalapeño seeds in the pepper. The seeds and core are the hottest part of this pepper. That’s why most recipes ask you to remove them entirely. However, if you’re a big fan of heat, only remove half the seeds and preserve some spice.
You can also make the dip hotter by adding other diced peppers like green chiles or habanero. If you’re in a pinch and don’t have any fresh peppers handy, use cayenne pepper or tajin seasoning instead.
Sure! If you prefer to make the chip dip on the stove rather than in the slow cooker, go for it! Start with crisping the bacon strips and crumbling them into pieces. Then, sauté the chopped jalapeños and add the sour cream and cream cheese to the same pan. Next, add the shredded cheese and mix until all ingredients are silky smooth and melted.
For the oven, spread the cream cheese mixture in a lightly greased baking dish. Add bacon to the top of the dip, along with bread crumbs and parmesan cheese if you like. Bake at 350 degrees f until hot, bubbly, and golden brown.
Looking for More Dip Recipes?
This easy pepper jelly cheese dip and my baked cheese dip are both family favorites. I also have a yummy caramelized onion dip recipe! Plus, don’t miss out on these other delicious game-day foods made in the slow cooker: Pulled Beef, 3-Ingredient Chili Cheese Dip, and Slow Cooker Buffalo Chicken Dip — YUM!
What to Serve With Slow Cooker Jalapeño Popper Dip
This dip goes with anything that is crunchy and dippable! I usually serve mine with tortilla chips or corn chips like Frito’s, but it would be amazing with some baguette slices or soft pretzel bites, too.
For something lighter, a variety of veggies like carrot sticks, celery and sliced bell peppers would be delicious.
Game day is primarily about the game, right? But, let’s be honest, many of us are more excited about the delicious food than watching football! So if you’re hosting a game-day party and need a whole spread, pair it with sweet potato skins, Southern deviled eggs, or bacon wrapped shrimp!
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Jalapeño Poppers Dip (Slow Cooker)
Equipment
- 3-Qt. Slow Cooker
Ingredients
- 4 medium jalapeño peppers seeded and diced
- 16 ounces cream cheese at room temperature
- 1 cup sharp cheddar cheese shredded
- 1 cup Monterey jack cheese shredded
- 1 cup sour cream
- 8 slices bacon fried and crumbled
Instructions
- Lightly spray the bottom of the slow cooker with cooking spray.
- Cube the softened cream cheese and place in the slow cooker, along with the cheddar cheese, Monterey jack cheese, and sour cream.
- Slice each jalapeño in half lengthwise. Wearing disposable gloves, remove the core of the jalapeño and scrape out all of the seeds with paring knife. Dice the peppers and add to the slow cooker.
- Stir in half of the crumbled bacon and cover with the lid.
- Cook on low for 1 1/2 to 2 hours, stirring every 30 minutes, until the cheeses are melted and bubbly.
- Stir in the crumbled bacon and serve with tortilla chips for corn chips for dipping.
Notes
- Adjust the spice depending on your spice tolerance! If you want it spicier, leave some of the seeds in the jalapeño. If you want it more mild, use just half or three-quarters of the deseeded jalapeño.
- Use freshly shredded cheese! I always recommend grating a fresh block of cheese if you can. Bagged shreds don’t melt down quite as well, and the flavor tends to be milder.
- Stir it often! Remember to stir the dip about every 30 minutes to prevent it from sticking to the bottom and sides of the slow cooker.
- Make it ahead! Okay not fully, but you can prep everything ahead of time and keep it in a mixing bowl covered in the fridge for up to 24 hours. Then just place it into the crockpot when you’re ready!
- It’s essential to wear gloves and avoid touching your eyes when removing the seeds and membranes from the jalapeño peppers. They contain capsaicin which can cause irritations and even burn your skin! So, please be careful!
- To store: Store any leftover dip in an airtight container in the refrigerator for up to 3 days!
- To freeze: Store the cooled dip in a ziplock freezer-safe bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- To reheat: dump the dip back into the crockpot and heat it through. You can also gently reheat in the microwave in 30-second increments, stirring in between. Or slightly warm up in a saucepan on the stove.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
this recipe was a miss for me pretty flavorless and i was bummed. i would definitely leave half or one jalapeno seeded i took all out and it had no kick. i added onion powder, salt and pepper and extra garlic and even an extra bacob slice and it was still pretty flavorless. the bowl was mostly full at the end of the party. wouldnt make this again
Under the stovetop instructions it says add mayo and sour cream, but mayo isn’t mentioned anywhere else in the recipe? Is there supposed to be mayo as well or not?
You are correct — no mayo in this recipe! Thanks for the comment, I’ll edit that section. Merry Christmas!
Thanks for the quick reply, just making sure! I made this for a Christmas potluck/snack dinner and it was amazing and so much easier than making the actual poppers. Merry Christmas!
AWESOME! Happy New Year!
I made this recipe for a bbq and our guests absolutely raved over it. The entire dip was gone by the end of the bbq. I highly recommend!
Super easy! Loved using my slow cooker!
I love that this is made in the crock pot. It’s perfect for our football parties this month. And so yummy!
I had to take an appetizer to a get together and everyone loved this one. It’s so easy to make and I loved that everyone could just help themselves.
Our favorite dip! My family just devours this every time I make it!
Thanks for a fabulous recipe, have this in the crockpot now as a matter of fact, it was perfect timing for a party we’re going to tonight. I have had to keep my husband away! He’s eating it all!
Decadently delicious! Exactly what was needed for my bowl party!