This Crockpot Jalapeño Popper Dip is the ultimate warm, cheesy, spicy dip.
It’s rich, creamy, has just the right kick of heat, and it’s one of those recipes you toss in a slow cooker and forget about—until everyone’s asking for seconds.
Great for game day, parties, or whenever you need a snack that makes people go “whoa—what is this?!”
Why I Love This Recipe
This dip is one of those recipes I always get asked to bring. It’s simple, comforting, and it totally disappears every time. The jalapeños give it that little punch, but the cream cheese and sour cream mellow it out just right. Plus, it’s all made in the crockpot—no babysitting, no fuss.
- Gooey, cheesy, and packed with flavor
- Perfect for serving at parties or casual hangouts
- Easy to throw together with simple ingredients
- Can keep warm for hours in the crockpot
Makes: 10–12 servings
Cook Time: 2 hours on LOW
Prep Time: 10 minutes
What You’ll Need
- 8 oz cream cheese, softened and cubed
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 oz diced jalapeños (canned or fresh)
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped green onion
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt to taste
- Extra jalapeños, bacon, and green onion for topping (optional)
- Tortilla chips or sliced baguette for serving
Tools You’ll Need
- Black oval crockpot (slow cooker)
- Mixing spoon or silicone spatula
- Cutting board & knife
- Cheese grater (if shredding cheese fresh)
- Small bowls for toppings
Pro Tips
- Use freshly shredded cheese for the best melt. Pre-shredded cheese can make the dip grainy.
- If you like it spicy, leave the seeds in the jalapeños or use fresh ones.
- Cook the bacon until crispy—it gives the dip the best texture.
- Stir the dip once halfway through cooking for even melting.
- Keep it on warm after cooking to serve it all party long.
Substitutions and Variations
- Use Greek yogurt instead of sour cream for a tangier flavor.
- Try pepper jack cheese in place of mozzarella for more spice.
- Swap jalapeños for green chiles if you want a milder version.
- Make it vegetarian by leaving out the bacon or using plant-based bacon.
Make Ahead Tips
You can mix everything (except the toppings) together the night before and keep it covered in the fridge. Then just pop it into the crockpot and cook when you’re ready.
Let’s Make It!
Step 1: Add Cream Cheese and Sour Cream to Crockpot
Add 8 oz cubed cream cheese and 1 cup sour cream to the bottom of the black oval crockpot.
AI Image Prompt: ultra close-up of cubed cream cheese and sour cream scooped into a black oval crockpot, both soft and creamy, a straight 90-degree top-down shot with no tilt, captured directly overhead, on white marble background with gold hints
Step 2: Add Cheeses
Sprinkle 2 cups shredded cheddar cheese and 1 cup shredded mozzarella cheese on top.
Step 3: Add Jalapeños and Seasonings
Add 4 oz diced jalapeños, 1/2 tsp garlic powder, 1/2 tsp onion powder, and a pinch of salt.
Step 4: Add Crumbled Bacon and Green Onion
Add 1/2 cup cooked crumbled bacon and 1/4 cup chopped green onion over the top.
Step 5: Cook on LOW for 2 Hours
Cover and cook on LOW for 2 hours, until melted and bubbly.
Step 6: Stir and Serve
Stir everything together gently to fully combine, then top with more bacon, jalapeños, and green onion if desired.
Leftovers and Storage
Let the dip cool, then transfer to an airtight container. Store in the fridge up to 4 days. Reheat in the microwave or back in the crockpot on LOW.
Why This Recipe Works (Quick Science)
Cream cheese and sour cream create a rich, stable base that holds everything together. Shredded cheese melts evenly thanks to the slow and gentle heat of the crockpot, avoiding separation. Jalapeños infuse the dip with just enough heat while the fat from cheese and bacon keeps it balanced and smooth.
Common Mistakes
- Using low-fat dairy: It won’t melt the same and can get watery.
- Not stirring once during cooking: This can leave cold spots and unmelted cheese.
- Using too much liquid: Stick to the exact amounts—don’t add milk or it’ll get runny.
- Serving too hot: Let it sit for 5–10 minutes so the texture thickens slightly.
What to Serve With
- Tortilla chips (thick cut)
- Toasted baguette slices
- Celery or bell pepper sticks
- Pretzel chips
- Mini soft pretzels
FAQ
Can I make this spicier?
Yes! Use fresh jalapeños with seeds or add crushed red pepper flakes.
Can I double the recipe?
Totally—just use a 6–7 qt crockpot so it doesn’t overflow.
Can I bake this instead?
Yep—mix everything in a dish and bake at 375°F for 20–25 minutes until bubbly.
Is it gluten-free?
Yes, just double check your bacon and chips to make sure there are no additives.
Final Thoughts
This Crockpot Jalapeño Popper Dip is creamy, spicy, and totally addictive. It’s the kind of thing you’ll want to scoop straight from the pot (and no judgment if you do). Try it out, share it with your people, and let me know how it goes—I’d love to hear your favorite way to serve it or if you made any fun tweaks!