Crock Pot Jalapeno Popper Dip is so good! I could sit and eat this entire dip recipe by myself.
If you love cream cheese stuffed jalapeno poppers you will love this jalapeno pepper dip recipe.
It is one of my favorite crock pot recipes when I need an easy dip recipe.
Jalapeno Popper Dip is creamy, cheesy and spicy. You can control the amount of spiciness by the number of pickled jalapeno peppers you use.
Jalapenos are one of my favorite peppers.
After I made some pickled jalapeno peppers a few weekends ago I knew I had to make this Crock Pot Jalapeno Popper Dip recipe.
I can live off of a good dip recipe. Don't tell but you can occasionally find me eating chips and dip just like this Crock Pot Jalapeno Popper dip for lunch (like I did yesterday).
I made some homemade pickled Jalapeno Peppers last week and I couldn't wait to make this Crock Pot Jalapeno Popper Dip using some of the pickled peppers.
Crock Pot Jalapeno Popper Dip is warm and cheesy.
The pickled jalapeno peppers are delicious for this recipe but you could use fresh jalapeno peppers if that is what you have.
Or use jarred pickled jalapeno peppers you can buy at the grocery store.
Jalapeno Popper Dip tastes delicious with chips but also taste great spread over a grilled hamburger.
I made grilled burgers for dinner the same day I made this Crock Pot Jalapeno Popper Dip recipe.
I couldn't resist the urge to spread some over my fresh off the grill burger.
OMG! Save your leftover popper dip and make burgers for dinner. You will thank me later. I promise!
How To Make Crock Pot Jalapeno Popper Dip
Ingredients
- 16 oz cream cheese
- 1 cup Hellman's Mayonnaise (do not use Miracle Whip)
- 4 oz can mild green chilies, drained
- ½ cup shredded Mexican cheese blend
- 1 cup shredded Mozzarella cheese, divided
- ½ cup shredded fresh Parmesan cheese (do not use powdered)
- â…“ cup chopped pickled jalapeno peppers (I used my homemade Pickled Jalapeno Peppers)
- chips, crackers or vegetable sticks
Directions
- Put the cream cheese, mayonnaise, drained green chilies and shredded cheeses into a 2.5-quart crock pot slow cooker. Only adding ½ a cup of the Mozzarella cheese at this time.
- Finely chop the pickled jalapeno peppers and add them to the crock pot.
- Heat on the popper dip ingredients low for two hours or until creamy and hot. Mixing occasionally to keep the cheeses from scorching.
20 minutes before serving spread the remaining ½ cup of shredded mozzarella cheese over the top and recovering the crock pot. Allow mozzarella cheese to melt completely before serving. - Makes about 3 cups of dip.
Because I know you love slow cooker recipes as much as I do head over to my main Slow Cooker Recipes page where you will find links to all my slow cooker recipes. Flour On My Face is the ultimate resource for easy recipes for busy families! Take a look around!
Helpful tips for making Crock Pot Jalapeno Popper Dip
- Control the heat of the Jalapeno Popper Dip recipe by adjusting the amount of pickled jalapeno peppers you add. This recipe using â…“ cup has a mild spiciness from the homemade and canned pickled jalapeno peppers I used.
- Homemade Pickled Jalapeno peppers are easy to make and taste so much better than store-bought.
- Serve with crackers, chips or vegetable sticks.
Helpful Products for making Crock Pot Jalapeno Popper Dip
- 2.5-quart crock pot slow cooker: This Crock Pot Jalapeno Popper Dip cannot be made in the Crock Pot Little Dipper slow cooker. A 3-quart slow cooker works perfectly.
- Divided Chip and Dip serving tray: You can serve this hot popper dip recipe straight from the 2.5-quart crock pot if needed. Or you can use a divided chip and dip tray as I have. I love this chip tray and use it all the time.
- Rubber Spatula: Use a rubber spatula to scoop the Crock Pot Jalapeno Dip from the slow cooker when transferring it to a chip and dip tray.
Print the Crock Pot Jalapeno Popper Dip recipe below
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Crock Pot Jalapeno Popper Dip
Ingredients
- 16 oz cream cheese
- 1 cup Hellman's Mayonnaise (do not use Miracle Whip)
- 4 oz can mild green chilies (drained)
- ½ cup shredded Mexican cheese blend
- 1 cup shredded Mozzarella cheese (divided)
- ½ cup shredded fresh Parmesan cheese (do not use powdered)
- â…“ cup chopped pickled jalapeno peppers (I used my homemade Pickled Jalapeno Peppers)
- chips (crackers or vegetable sticks)
Instructions
- Put the cream cheese, mayonnaise, drained green chilies and shredded cheeses into a 2.5 quart crock pot. Only adding ½ a cup of the Mozzarella cheese at this time.
- Finely chop the pickled jalapeno peppers and add them to the crock pot.
- Heat on the popper dip ingredients low for two hours or until creamy and hot. Mixing occasionally to keep the cheeses from scorching.
- 20 minutes before serving spread the remaining ½ cup of shredded mozzarella cheese over the top and recovering the crock pot. Allow mozzarella cheese to melt completely before serving.
- Makes about 3 cups of dip.
Recipe Expert Tips
- Control the heat of the Jalapeno Popper Dip recipe by adjusting the amount of pickled jalapeno peppers you add. This recipe using â…“ cup has a mild spiciness from the homemade and canned pickled jalapeno peppers I used.
- Homemade Pickled Jalapeno peppers are easy to make and taste so much better than store-bought.
- Serve with crackers, chips or vegetable sticks.
Nutrition
For more of my crock pot dip recipes head over to Crock Pot Recipe page where you will find over 200 crock pot recipes.
Glenna
Made this for 2020 super bowl. This is easy to put together and let me work on other foods. Followed recipe as written. Heat factor was fine for us but it had bit too much mayo for me so I might cut back just a little bit on that next time otherwise it was good. We tried it with celery, club crackers and blue and white corn tortilla chips. Celery was the favorite of all. Thanks for sharing.