Slow Cooker Jalapeno Popper Dip Recipe
This delicious Slow Cooker Jalapeno Popper Dip is packed with bold flavors from fresh jalapenos, red bell peppers, and a trio of cheeses for a delicious appetizer for any occasion.
Servings: 8
Calories: 402kcal
Ingredients
- 2 cups cheddar cheese, shredded
- 1½ cups Salsa Verde
- 1 cup pepper jack cheese
- 1 cup sour cream
- 8 ounces cream cheese, softened
- 1 cup frozen corn
- 1 cup red bell peppers, diced
- 6 slices bacon, precooked and crumbled
- 5-6 jalapenos, remove the seeds, diced
- 2 Tablespoons parsley, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon dill
- ½ teaspoon cumin
- ½ teaspoon red pepper flakes
Instructions
- Place all the ingredients in a 3-quart crock pot.
- Cover and cook on low for 1 to 2 hours or until the dip is melted and bubbly. Stir the dip every 30 minutes.
- Once done, turn it on warm so your guests can serve themselves.
Notes
You can top the dip with fresh jalapenos, red bell peppers, chives, green onions, or bacon crumbles or any of your favorite toppings.
A 3-quart crockpot is the perfect size for this dip.
Store any leftover Slow Cooker Jalapeno Popper Dip, in an airtight container in the refrigerator for up to 3 days
Nutrition
Calories: 402kcal | Carbohydrates: 13g | Protein: 16g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 778mg | Potassium: 359mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2021IU | Vitamin C: 39mg | Calcium: 369mg | Iron: 1mg