Slow Cooker Bacon Jalapeno Popper Dip
In the last 5 years I’ve begun to like spicy and hot foods more. I can remember growing up having a neighbor that always had some new food to try. His food was always crazy hot and would burn your mouth. He would catch us outside and would offer us a cracker. His daughter would always shake her head and the first couple of times I was asked, I made the mistake of trying the food item. Needless to say it only took a few times for me to realize that was not a good thing to do. Now that I am becoming older I’ve realized I’m more and more like that neighbor because I love the spicy foods.
This dip combines the flavors of jalapenos, bacon and caramelized onions. So easy. Now If you prefer something a little warmer, add in more chopped jalapenos.
Frugal Cooking Tips:
- Can your own jalapenos for later use.One plant in the garden can produce enough jalapenos for 4 pints or more of home canned pickled jalapenos.
- Cream cheese stores nicely in the refrigerator. When cream cheese is $.99 a block, I purchase at least 4 and keep them in the refrigerator. Cream cheese is great in sauces, dips and even just spread on a little toast.
Slow Cooker Bacon Jalapeno Popper Dip
Ingredients
- 2 8 oz Cream Cheese cubed and softened
- 1 4 oz Processed American Cheese cubed
- 1 Larger Yellow Onion chopped and caramelized
- 1 12 oz bacon cooked and crumbled
- 1/2 Cup Pickled Jalapenos chopped
Instructions
- On the stove top, cook the bacon. Set the cooked bacon aside to cool and then chop.
- Drain the drippings from the pan and add back 2 tablespoons of bacon grease back to the pan.
- Add the onions to the pan and mix with the bacon grease. Cook on low heat until the onions have caramelized.
- Add the caramelized onions and the other ingredients to a 4 qt or 5 qt slow cooker.
- Cover and cook on LOW for 2 hours stirring occasionally.
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