Description

This Slow Cooker Jalapeño Popper Dip is a creamy, spicy, and cheesy appetizer perfect for game days and casual gatherings. Loaded with diced jalapeños, red bell peppers, bacon, and a blend of cheeses slowly melted together with salsa verde and spices, it offers a perfect balance of heat and flavor. The dip is effortlessly prepared in a slow cooker, ensuring a warm, bubbly treat that guests can enjoy throughout your event.

Ingredients

Scale

Vegetables & Herbs

1 cup red bell peppers, diced
5-6 jalapeños, seeds removed, diced
2 tablespoons parsley, finely chopped
1 cup frozen corn

Meats

6 slices bacon, precooked and crumbled

Dairy

2 cups cheddar cheese, shredded
1 cup pepper jack cheese
1 cup sour cream
8 ounces cream cheese, softened

Pantry & Spices

1 ½ cups Salsa Verde
1 teaspoon garlic powder
1 teaspoon dill
½ teaspoon cumin
½ teaspoon red pepper flakes

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Instructions

Combine Ingredients: Place all diced vegetables, herbs, crumbled bacon, cheeses, sour cream, cream cheese, salsa verde, and spices into a 3-quart slow cooker, ensuring everything is evenly distributed.
Cook the Dip: Cover the slow cooker with the lid and cook on the low setting for 1 to 2 hours. During cooking, stir the dip every 30 minutes to ensure the cheeses melt evenly and the flavors meld together. The dip should become melted and bubbly.
Keep Warm and Serve: Once the dip is fully melted and heated through, switch the slow cooker to the “warm” setting. This keeps the dip at a perfect serving temperature allowing guests to help themselves easily throughout your gathering.

Notes

Remove seeds from jalapeños to moderate the heat level; leave some seeds for extra spiciness.
Pre-cook bacon for best texture and flavor integration into the dip.
Stirring regularly during cooking prevents the dip from sticking and burning on the slow cooker sides.
Serve with tortilla chips, fresh vegetables, or toasted bread slices.
Leftovers can be refrigerated for up to 3 days and reheated gently in the slow cooker or microwave.