Crockpot Jalapeno Popper Dip
Published Mar 12, 2023 Updated Feb 05, 2024
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A creamy, cheesy, and spicy Crockpot Jalapeno Popper Dip that combines the delicious flavors of poppers, but in dip form! Simply add your ingredients to your slow cooker, give it a stir, and voila! The ultimate game day appetizer!
What Makes This Recipe Great
If you’ve been around for a bit, you know how much I love jalapeños. You might have tried my juicy, delicious Jalapeno Cheeseburgers, this sweet and spicy Strawberry & Jalapeno Salsa, this tasty Jalapeno Bacon Aioli, my 10-minute Jalapeno Cranberry Dip, and of course my famous Spicy Jalapeno Margaritas!
Adding fresh spice to recipes is the perfect way to jazz them up and adds so much flavor. I’ve made my fair share of Jalapeno Poppers, this Jalapeno Popper Chicken Salad, and even this Jalapeno Popper Soup so I thought I’d try putting my spin on an easy, Crockpot Jalapeno Popper Dip recipe that combines everything you love about creamy, cheesy dips, with a hint of spice and tons of deliciousness!
The result? An addicting, delicious dip that is the perfect bring-along dish for any gathering or game day. Creamy cheeses and sour cream, meets corn, bacon, sliced jalapenos, and green chiles for the ultimate dip! Serve with chips and sliced veggies, and enjoy!
Ingredient Notes
- Corn: Use fresh or frozen corn. If using canned corn, be sure to drain first.
- Fresh Jalapenos: Make sure your jalapenos are seeded and minced. Feel free to use pickled jalapeno peppers for less spice.
- Canned Green Chiles
- Garlic Powder
- Salt & Pepper
- Paprika: Use more or less to taste.
- Green Onions: You’ll need three stalks, sliced.
- Cream Cheese: For dairy free, use non-dairy cream cheese. I like the Kite Hill brand.
- Shredded Cheese: I used the Mexican three-cheese blend. Feel free to use mild or sharp cheddar cheese, or substitute your favorite non-dairy cheese.
- Sour Cream: For dairy free, I recommend Forager sour cream.
- Cooked Bacon: You’ll need 6 slices of bacon, cooked and crumbled for this recipe. Feel free to use bacon bits if preferred.
Step-by-Step Instructions
Slow Cooker Method
- Add the corn, diced jalapenos, cream cheese, sour cream, and shredded cheese blend into a crockpot. Season with garlic powder, paprika, salt, and pepper.
- Stir until well combined. Cover and cook on low heat for 2 hours or high for 1 hour.
- Once done cooking, uncover and stir until combined. If you want to keep it warm, leave set your crockpot to the warm setting. This will keep the cheese nice and melted.
- Top the dip with crumbled bacon and sliced green onions. Serve with Fritos, tortilla chips, or crackers.
Oven Method
- Add everything to a baking dish and bake at 350F for 25-30 minutes or until the cheese is melted and bubbly.
Mac’s Pro Tip
Recipe Tips
- Stir the Dip: Give this dip the occasional stir while cooking (and serving) to keep it smooth and creamy.
- Extra Spicy: If you prefer more spice, leave some seeds on the jalapenos.
- Mild Spice: If you want this dip to be mild, follow the instructions as is. Be sure to de-seed all of the jalapenos.
- Gloves: No matter how many times you wash your hands, jalapeno residue can linger. I recommend using disposable gloves when handling the peppers so you don’t risk any peppers getting on your face or eyes.
Serving Tips
- Serve this dip warm straight from the crockpot with sliced bell peppers, celery, carrots, cucumbers, tortilla chips, corn chips, sliced bread, and more!
Variations
- Vegetarian: Omit the bacon! The rest of the ingredients are vegetarian-friendly
- Dairy-Free: If you’d like to make a dairy-free version, simply replace the cream cheese, shredded cheese, and sour cream with non-dairy alternatives.
- Vegan: Use non-dairy alternatives and omit the bacon.
- Low Carb: Omit the corn and serve with sliced veggies instead of chips.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Warm over the stovetop or microwave, stir the dip and serve.
Recipe FAQs
Yes! It stores well for up to 5 days so you can make it and store it in the refrigerator, then warm it up the day of.Â
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Crockpot Jalapeno Popper Dip
Ingredients
- 24 oz fresh or frozen corn can also use canned, but make sure to drain
- 3 jalapenos seeded and minced (Also feel free to use pickled jalapenos for less spice)
- 1 can of green chiles
- 1 1/2 teaspoon garlic powder
- salt and pepper to taste
- 1 teaspoon paprika or more if desired
- 3 green onions sliced
- 16 ounces cream cheese cubed (can sub df cream cheese, I like Kitehill)
- 12 oz Mexican Style shredded cheese can also sub fav dairy-free cheese
- 3/4 cup sour cream can sub df sour cream
- 6 slices bacon cooked and crumbled
Instructions
Slow Cooker
- Add the corn, diced jalapenos, cream cheese, sour cream, and shredded cheese blend into a crockpot. Season with garlic powder, paprika, salt, and pepper.
- Stir until well combined. Cover and cook on low heat for 2 hours or high for 1 hour.
- Once done cooking, uncover and stir until combined. If you want to keep it warm, leave set your crockpot to the warm setting. This will keep the cheese nice and melted.
- Top the dip with crumbled bacon and sliced green onions. Serve with Fritos, tortilla chips, or crackers.
Oven
- Add everything to a baking dish and bake at 350F for 25-30 minutes or until the cheese is melted and bubbly.
Notes
Expert Tips
- Stir the Dip: Give this dip the occasional stir while cooking (and serving) to keep it smooth and creamy.Â
- Extra Spicy: If you prefer more spice, leave some seeds on the jalapenos.Â
- Mild Spice: If you want this dip to be mild, follow the instructions as is. Be sure to de-seed all of the jalapenos.Â
- Gloves: No matter how many times you wash your hands, jalapeno residue can linger. I recommend using disposable gloves when handling the peppers so you don’t risk any peppers getting on your face or eyes.Â
Serving Tips
- Serve this dip warm straight from the crock pot with sliced bell peppers, celery, carrots, cucumbers, tortilla chips, sliced bread, and more!
Variations
- Vegetarian: Omit the bacon! The rest of the ingredients are vegetarian-friendly
- Dairy-Free: If you’d like to make a dairy-free version, simply replace the cream cheese, shredded cheese, and sour cream with non-dairy alternatives.Â
- Vegan: Use non-dairy alternatives and omit the bacon.
- Low Carb: Omit the corn and serve with sliced veggies instead of chips.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Warm over the stovetop or microwave, stir the dip and serve.Â
Equipment
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for Super Bowl and everyone loved it. It may have been even better left over the next day! I will definitely make this again.
Yay! This is great news. Glad it was a hit.