Slow Cooker Jalapeno Popper Dip is easy to make and definitely a crowd pleaser! Combine all the ingredients in a 3 quart or 4 quart slow cooker and allow the slow cooker to do all the work.
I LOVE spicy dips and spicy foods. Every other year, I grow at least two jalapeno plants in my garden. We use a lot of the home grown jalapenos straight from the garden. But any we do not consume, I home pickle in jars and store them in my basement canning cabinet. I can them in pint jars. I love the convenience of store purchased jalapenos but love the price in home canning them myself. My biggest expense is the vinegar! Especially since I have a huge stockpile of canning jars and purchase my lids at the local Amish store in bulk.
This dip is spicy but you can easily add more jalapenos to bring it up a heat notch or two. If you really want to heat this dip up, chop one ghost pepper up and mix it into the dip while it heats in the slow cooker.
Have leftovers? I do not normally have leftovers (yes yes I said this, we eat it all!). But, if you do, this dip will store in the refrigerator for up to 7 days in a container with a lid. Spoon out a portion and heat it in the microwave for short 20 second bursts, or heat on the stove in a pan.
More recipes to try:
Slow Cooker Jalapeno Popper Dip
- 1 cup mayonnaise
- 2 8 oz Cream Cheese softened and cubed
- 1 4 oz green chiles
- 1/2 cup jalapenos chopped
- 1/2 cup shredded mozzarella chese
- 1/2 cup Shredded Parmesan Cheese
- 1 cup Panko bread crumbs
- Add all the ingredients EXCEPT the Panko to a 4 qt or 5 qt slow cooker.
- Cover and cook on LOW for 2 hours stirring occasionally.
- Sprinkle the bread crumbs over the dip and stir.