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Jalapeño Popper Dip is oh-so-creamy and cheesy with a subtle kick of heat! Just like fried and bacon-wrapped jalapeño poppers, this crowd-pleasing dip is made with a variety of cheeses, crispy crumbled bacon, and, of course, spicy jalapeños!
This spicy dip is the perfect easy game-day snack. You can’t beat the smokey fried bacon bits, hot jalapeño peppers, and creamy sharp cheddar cheese.
Serve it steaming hot with tortilla chips for dipping — does it get any better?
It sure does! You can effortlessly make my jalapeño popper dip recipe in the slow cooker! That means fewer dishes, easier serving, and room for other delicious game-day appetizers in the oven or on the stove.
Key ingredients & substitutions for Slow Cooker Jalapeño Popper Dip
- Jalapeños | You can’t have jalapeño dip without jalapeños. Remember, the fresher the jalapeños are, the spicier they will be. If you’re in a pinch, use jarred jalapeños.
- Sharp cheddar cheese | One of the two shredded cheeses you’ll add to your delicious jalapeño dip is sharp cheddar cheese. I recommend you shred your own from a block of cheese rather than buy a packet of shredded cheddar. Freshly grated cheese is always tastier and melts much easier. If preferred, you may use mild cheddar cheese.
- Monterey jack cheese | The other cheese you’ll add to the chip dip is Monterey jack. It’s a little milder than sharp cheddar, which creates a nice contrast of flavors. If desired, use a Mexican cheese blend or another mild-flavored cheese instead of the Monterey jack.
- Cream cheese | Cream cheese creates a creamy and slightly tangy base for this tasty chip dip. If necessary, substitute with mascarpone or Neufchatel.
- Sour cream | Sour cream thins the dip to make it easier to scoop with a chip. Plus, it adds an acidic bite to the final flavors. To make this recipe a little lighter, use plain Greek yogurt instead of sour cream.
- Bacon | Crispy fried bacon is the perfect addition to this creamy, spicy dip recipe! Freshly fry a few strips of bacon, or buy a big bag of bacon bits if necessary. Of course, you may omit the bacon if you want to save some calories or make this a vegetarian dip.
- 3-Qt. Slow Cooker
How to make Easy Crockpot Jalapeño Popper Dip
Grab the crockpot, your ingredients, a pair of disposable gloves, and your favorite chips — let’s get started with this delicious dip recipe!
STEP 1 | Prep the crockpot
Begin your easy cheesy jalapeño dip by spraying the bottom of the slow cooker with cooking spray. That way, the creamy and flavorful ingredients won’t stick to the surface.
Also, you’ll want to take the cream cheese out of the refrigerator to soften it and shred the cheese blocks, so they are ready to drop into the pot when the time comes.
One more thing! If you use fresh bacon strips for the bacon bits in this irresistible dip, get them frying on the stovetop or bake them in the oven, so they are ready to add to the recipe.
STEP 2 | Dice the jalapeños
Next, place your spicy jalapeños on a cutting board or clean surface and grab disposable gloves. Before putting on the gloves, slice each jalapeño in half lengthwise.
Then, slip on the gloves to protect your hands as you remove the jalapeño’s core. Scrape out all of the seeds with a paring knife and dice the hot peppers. Finally, add this ingredient to the slow cooker.
STEP 3 | Add in the creamy ingredients
Now, slice the softened cream cheese into cubes and place them in the prepared slow cooker. Add in the freshly shredded cheddar cheese and Monterey jack cheese. Then, pour in your sour cream.
STEP 4 | Sprinkle in the bacon
Once the bacon strips are done frying, empty them onto a plate lined with paper towels. Allow them to sit for a couple of minutes as they cool, and the paper towels absorb the excess grease. Then, crumble the crispy bacon strips into tiny pieces.
Next, stir in just half of the crumbled bacon and cover the slow cooker with the lid. Save the remaining bacon for later in the recipe.
STEP 5 | Cook slowly
Now, turn the slow cooker setting to LOW and remove the lid to stir about every 30 minutes. Once the cheese is melted and bubbly, this dip is ready to serve!
- 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!
- I always recommend grating a fresh block of cheese if you can. Bagged shreds don’t melt down as well, and the flavor tends to be milder.
- Remember to stir the dip about every 30 minutes to prevent it from sticking to the bottom and sides of the slow cooker.
STEP 6 | Finalize and serve!
Last but not least, stir in or top with the remaining crumbled bacon! Serve your jalapeño popper dip with your favorite chips for dipping.
For a pleasing presentation of your delicious jalapeño dip, garnish it with sliced green onions, cilantro, toasted panko breadcrumbs, or extra bacon crumbles. Use one of the above suggestions or a combination of several.
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.
To save stress, time, and hassle, make your crockpot jalapeño dip ahead of time! Just complete the recipe when you have time, then store it for later in the refrigerator or freezer. In the fridge, your dip will keep for up to five days. In the freezer, it will last nearly three months!
To reheat from the fridge, dump the dip back into the crockpot and heat it through. From the freezer, you’ll want to allow it to thaw in the refrigerator overnight. The next day, it’s ready to be reheated!
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, mayo, and cream cheese to the same pan. Next, add the shredded cheese and mix until all ingredients are silky smooth and melted. EASY!
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 — It’s all about the tasty spread of mouth-watering appetizers!
Do you ever get stuck deciding what to bring to a football party? Maybe you always bring the same appetizer, and you’re growing bored with it.
This cheesy jalapeño popper dip is simple to make and is also an excellent crowd-pleaser! Your friends and family won’t be able to stay away from this hot and creamy chip dip with a hint of jalapeño pepper spice!
Behind the recipe: Jalapeño Popper Dip
As with many fan-favorite recipes, there is no clear origin of jalapeño poppers. They are similar to a staple dish of Mexican cuisine called chiles rellenos.
This flavorful recipe involves some kind of pepper, often poblanos, stuffed with cheese and fried. Sounds like a jalapeño popper, right? The two are very similar.
All we know about the history of jalapeño poppers is they are thought to have become popular in Texas in the early 1970s. Back then, the delicious appetizer or snack went by a few different names, including “armadillo eggs.”
“Jalapeño Poppers” sounds a little more appetizing!
Jalapeño Poppers Dip (Slow Cooker)
- 3-Qt. Slow Cooker
- 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
- 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.
- Wear gloves and avoid touching your eyes when removing the seeds and membranes from the jalapeño peppers. These contain capsaicin which can cause irritations and even burn your skin!
- 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.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.