Crock Pot Jalapeno Popper Dip
Crock Pot Jalapeno Popper Dip recipe is creamy, cheesy and spicy. The perfect jalapeno popper dip for chips or crackers. Tastes just like stuffed jalapeno peppers.
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)
- ⅓ 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 ⅓ 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
Serving: 1ServingCalories: 317kcalCarbohydrates: 3gProtein: 7gFat: 31gSaturated Fat: 12gTrans Fat: 1gCholesterol: 63mgSodium: 496mgPotassium: 78mgFiber: 1gSugar: 2gVitamin A: 707IUVitamin C: 2mgCalcium: 189mgIron: 1mg
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