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A white Crock-Pot full of Jalapeno Popper Dip topped with melted cheese, bacon, and sliced jalapenos.
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5 from 1 vote

Crock Pot Jalapeño Popper Dip Recipe

Creamy, cheesy, and packed with bacon, this Crockpot Jalapeño Popper Dip is the ultimate party appetizer! Perfect for game day or any gathering—spicy, irresistible, and so easy to make!
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 8 servings
Calories: 293kcal
Author: Sharon Rigsby

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.

Notes

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 also adjust the spice level 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.
Stir: 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.

Nutrition

Calories: 293kcal | Carbohydrates: 6g | Protein: 9g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 67mg | Sodium: 550mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 896IU | Vitamin C: 2mg | Calcium: 171mg | Iron: 0.4mg