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+ servings
A dip bowl filled with jalapeno popper dip and chips.

Crock Pot Jalapeno Popper Dip

Arlene Mobley - Flour On My Face
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.
4.5 from 2 votes
Prep Time 5 mins
Cook Time 2 hrs
Total Time 2 hrs 5 mins
Course Appetizer
Cuisine American
Servings 12 Servings
Calories 317 kcal


  • 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
  • cup chopped pickled jalapeno peppers I used my homemade Pickled Jalapeno Peppers
  • chips crackers or vegetable sticks
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  • 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.


Serving: 1Serving | Calories: 317kcal | Carbohydrates: 3g | Protein: 7g | Fat: 31g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 496mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 707IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 1mg
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