Crockpot Jalapeno Popper Dip
This creamy and spicy dip is a crowd-pleaser for any gathering, combining the flavors of jalapeno poppers into a delightful and easy-to-make dish. With the convenience of a slow cooker, this recipe delivers a perfect appetizer for game nights, parties, or casual get-togethers.
FAQs:
Can I adjust the heat level of this dip? Absolutely! To increase the spiciness, keep the seeds in the jalapenos. For a milder version, remove the seeds before dicing the jalapenos.
Can I make this dip ahead of time? Certainly! You can prepare the ingredients and store them in an airtight container in the fridge a day in advance. Combine everything in the slow cooker when you’re ready to cook.
Any suggestions for leftovers? Leftover dip can be refrigerated in an airtight container for up to 3 days. Reheat it in the microwave or oven, adding a splash of milk if needed to restore creaminess.
Tips and Tricks:
- Soften the cream cheese before mixing it with other ingredients to ensure a smooth texture.
- For added flavor, consider using a blend of cheeses like Monterey Jack or Pepper Jack.
- Adjust the level of spiciness by altering the amount of jalapenos or by using different chili variations.
- To save time during cleanup, use a slow cooker liner or coat the cooker with non-stick spray.
- To add a crunchy element, top the dip with crispy bacon bits or a drizzle of hot sauce before serving.
This Crockpot Jalapeno Popper Dip is sure to become a favorite, offering the perfect combination of creamy, cheesy, and spicy flavors that will have everyone reaching for more.
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Crockpot Jalapeno Popper Dip
Equipment
- Crockpot
Ingredients
- 8 oz cream cheese softened
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup diced jalapenos seeds removed for milder heat
- 1/2 cup diced green chilies drained
- 1/4 cup diced red bell pepper
- 1/4 cup diced green onions
- 1/4 cup breadcrumbs optional, for topping
- Tortilla chips crackers, or sliced baguette for serving
Instructions
- In a mixing bowl, combine the softened cream cheese, mayonnaise, cheddar cheese, Parmesan cheese, diced jalapenos, green chilies, red bell pepper, and green onions. Stir until well combined.
- Transfer the mixture into a greased slow cooker.
- Cook on low heat for 2-3 hours or until the dip is heated through and the cheese is melted and bubbly.
- If desired, sprinkle breadcrumbs over the top of the dip during the last 30 minutes of cooking for a crispy texture.
- Once done, keep the slow cooker on the “warm” setting to maintain the dip’s temperature during serving.
- Serve with tortilla chips, crackers, or sliced baguette.
