If you’re looking for the ultimate crowd pleaser, look no further than this Crock-Pot Jalapeño Popper Dip. It’s creamy, spicy, and loaded with bacon and ranch seasoning.
This Crock-Pot dip recipe just like my recipe for Slow Cooker Orange Chicken, is perfect for game days, family gatherings, or any occasion that calls for a delicious hot dip or meal. Just like Don’t have a Crock-Pot? No worries! I have also included easy-to-follow directions for making it in the oven.
The first time I served this easy Jalapeño Popper Dip at a party, I barely had time to set the dish down before people started digging in—and it was gone in minutes! Now, it’s a must-make for every get together.
Jump to:
- Why I love this recipe (and you will, too!)
- Ingredient notes and substitutions
- How to make Crock-Pot Jalapeño Popper Dip
- How to make Jalapeño Popper Dip in the oven
- Serving and menu suggestions
- Recipe variations
- How to store and reheat leftovers
- Recipe FAQs
- Top tips to ensure this recipe turns out perfectly
- More party dip recipes
- 📋 Recipe:
Why I love this recipe (and you will, too!)
You can make it ahead of time, and using the Crock-Pot makes preparing and keeping the dip warm throughout your event easy.
Like my Baked Bacon Ranch Jalapeño Poppers and Mummy Jalapeño Poppers, each bite is a mouthwatering flavor explosion! This irresistibly creamy dip combines cream cheese and sour cream, spicy jalapeños, crispy bacon, ranch seasoning, and sweet bursts of corn.
This is a no-fuss recipe that lets you enjoy the party too. I love hosting, but I don’t love being stuck in the kitchen while everyone else is having fun. Since this dip practically makes itself in the Crock-Pot, I can spend more time enjoying my guests instead of stressing over last-minute prep.
Ingredient notes and substitutions
Below are my ingredient notes (including substitutions) for the main ingredients. The recipe card below provides a complete list of all ingredients and measurements.
- Cream cheese: Ensure it’s at room temperature for easy mixing. Low fat can be substituted.
- Sour cream: Adds tanginess; low-fat or Greek yogurt can be used as a substitute.
- Jalapeño peppers: Removing seeds and membranes reduces heat. For a spicier dip, leave some seeds intact or add extra jalapeños.
- Cheddar cheese: Extra-sharp cheddar provides a robust flavor. Feel free to experiment with Monterey Jack or Pepper Jack for a different twist.
- Corn: Frozen or canned (well-drained) corn works too.
- Bacon: You know me and my love affair with bacon. Fry until crispy for the best texture. Turkey bacon can be a leaner alternative, and you can use purchased real bacon bits in a pinch.
How to make Crock-Pot Jalapeño Popper Dip
- Prepare the jalapeños: Wash the peppers thoroughly under running water. Cut off the stem end, then slice each jalapeño in half lengthwise. Use a small spoon or knife tip to scrape out the seeds and the white inner membranes (ribs), which contain most of the heat. Then, finely dice them into small, even pieces.
- Prepare the dip mixture: In a medium bowl, combine softened cream cheese, sour cream, diced jalapeños, three-quarters cup of shredded cheddar cheese, corn, crumbled bacon (reserve some for the topping), ranch seasoning, and paprika.
- Combine: Use an electric mixer on low speed to blend until well combined.
- Transfer to Crock-Pot: Spoon the mixture into a Crock-Pot bowl sprayed with nonstick cooking spray, smoothing the top with a spatula.
- Cook: Place a double layer of paper towels under the Crock-Pot lid to catch condensation. Cover and cook on low for one hour. Give everything a stir and evenly sprinkle on the remaining cheese. Cover and cook on low for one more hour, for a total of two hours cook time.
- Garnish and serve: Sprinkle the remaining bacon evenly over the top. Set the Crock-Pot to warm and serve with your favorite sturdy dippers.
How to make Jalapeño Popper Dip in the oven
- Follow the directions for preparing the jalapeños and the dip mixture.
- Spoon the mixture into an ovenproof baking dish sprayed with non-stick cooking spray. Smooth the top with a spatula. Sprinkle the remaining half cup of cheddar cheese and bacon over the mixture.
- Bake in preheated 400°F oven for 15 minutes or until cheese is melted and dip is bubbly.
- Remove from oven; let cool for 10 minutes before serving.
Serving and menu suggestions
This warm dip is well-suited for dipping with tortilla chips, Fritos, crackers, or toasted baguette slices. For variety, you could also serve it with celery or carrot sticks.
It also pairs well with other appetizers, such as my Air Fryer Lemon Pepper Chicken Wings, Hot Honey Chicken Wings, Loaded French Fries, or easy cold BLT Dip.
Recipe variations
- Incorporate diced pickled jalapeños or a dash of cayenne pepper.
- Instead of only using sharp cheddar, consider a combination of cheeses such as Monterey Jack, Pepper Jack, or even a Mexican blend.
- Add cooked, crumbled, spicy Italian or breakfast sausage for extra heartiness.
- For a vegetarian option, omit the bacon and add drained and rinsed black beans or diced bell peppers for added texture and flavor.
How to store and reheat leftovers
Allow the dip to cool to room temperature before transferring to an airtight container. Refrigerate for up to 3 days.
To reheat, place the desired amount in a microwave-safe dish and heat in 30-second intervals, stirring in between, until warmed through. Alternatively, reheat in the Crock-Pot on low until heated thoroughly.
Recipe FAQs
Absolutely! Prepare the dip mixture and store it in the refrigerator for up to 24 hours before cooking. When ready, transfer to the Crock-Pot and proceed with the cooking instructions.
Yes, jarred jalapeños can be used. However, reduce the amount to half a cup to prevent the jalapeños from overpowering the dish.
A Crock-Pot is a brand of slow cooker, but not all slow cookers are Crock-Pots. The key difference is that a Crock-Pot has a ceramic or stoneware pot that sits inside a heating element, which provides even heat.
In contrast, generic slow cookers may have a metal insert and heat from the bottom, which sometimes requires more stirring to prevent uneven cooking.
Top tips to ensure this recipe turns out perfectly
- Adjust the spice level: If you prefer a bit of heat, leave the ribs and seeds in one or more of the jalapeños before chopping them. You can adjust the spice level to your preference by including just a few seeds or ribs rather than all of them. I usually leave the seeds and ribs in one of my peppers.
- Crock-Pot size: My 2.5-quart compact Crock-Pot works perfectly for this recipe, but you can use any size Crock-Pot or slow cooker. Just remember different sizes and brands cook differently, so keep an eye on your dip, especially if you use a larger one while cooking.
- Consistent stirring: Stir halfway through the cooking time to prevent the dip from sticking to the sides.
- Paper towel trick: Placing paper towels under the lid prevents condensation from dripping into the dip, which can make it watery.
This Crock-Pot Jalapeño Popper Dip is a surefire hit for any occasion. Its creamy, spicy, and savory flavors make it a standout dish that friends and family will request again and again. Enjoy!
This recipe was adapted from the Bacon Jalapeño Popper Dip recipe on my sister Chula’s blog, Pudge Factor.
More party dip recipes
If you need more recipes or menu ideas, here is a link to all of my appetizer recipes.
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Crock Pot Jalapeño Popper Dip Recipe
Equipment
- 2.5 quart Crock-Pot
Ingredients
- 8 ounces cream cheese room temperature
- ½ cup sour cream
- ¾ cup diced jalapeño peppers seeds, and membranes removed (4-6 jalapeño peppers)
- 1 ¼ cups 5 ounces shredded extra-sharp Cheddar cheese divided
- ½ cup sweet corn kernels
- 1 teaspoon smoky paprika
- 1 tablespoon dry Ranch seasoning mix
- 7 slices bacon fried, drained and crumbled, divided
Instructions
Crock-Pot
- Prepare the jalapeños: Wash the peppers thoroughly under running water. Cut off the stem end, then slice each jalapeño in half lengthwise. Use a small spoon or knife tip to scrape out the seeds and the white inner membranes (ribs), which contain most of the heat. Then, finely dice them into small, even pieces.
- Prepare the dip mixture: In a medium bowl, combine softened cream cheese, sour cream, diced jalapeños, three-quarters cup of shredded cheddar cheese, corn, a half cup of crumbled bacon, ranch seasoning, and paprika. Reserve a quarter cup of bacon to top your dip before serving. Use an electric mixer on low speed to blend until well combined.
- Transfer to Crock-Pot: Spoon the mixture into a Crock-Pot bowl sprayed with nonstick cooking spray, smoothing the top with a spatula.
- Cook: Place a double layer of paper towels under the Crock-Pot lid to catch condensation. Cover and cook on low for one hour. Give everything a stir and evenly sprinkle on the remaining cheese. Cover and cook on low for one more hour, for a total of two hours cook time.
- Garnish and serve: Sprinkle the remaining bacon evenly over the top. Set the Crock-Pot to warm and serve with your favorite sturdy dippers.
Oven
- Follow the directions for preparing the jalapeños and the dip mixture.
- Spoon the mixture into an ovenproof baking dish sprayed with non-stick cooking spray. Smooth the top with a spatula. Sprinkle the remaining half cup of cheddar cheese and bacon over the mixture.
- Bake in preheated 400°F oven for 15 minutes or until the cheese is melted and the dip is bubbly.
- Remove from oven; let cool for 10 minutes before serving.
Sharon Rigsby
This Crockpot Jalapeño Popper Dip is the ultimate party appetizer! It’s perfect for game day or any gathering—spicy, irresistible, and so easy to make!