This warm, creamy Crockpot jalapeño popper dip is loaded with cheese and bacon, and it’s one of the easiest dip recipes I’ve ever made. I make this dip in a small crockpot, which keeps it nice and warm while guests snack.
With cream cheese, sour cream, shredded cheddar cheese, and plenty of jalapeño peppers, this party dip hits every note: spicy, cheesy, and satisfying. It’s the kind of slow cooker dip that works for game days, holidays, or casual get-togethers.
Serve it with pretzels, tortilla chips, or veggie sticks for a crowd-friendly spread (personally, I love bell pepper slices). Stir the dip about every 30 minutes while it cooks, and you’ll get a cheesy, smooth texture with evenly melted cheese throughout.
If you like this jalapeño popper dip with bacon, you have to try my smoked gouda and bacon dip. Next, hit up my chili cheese dip or pepperoni pizza dip (my signature dip) for another easy dip.
Recipe Highlights
- Slow cooker dip: The entire popper dip is made in the crock pot, so it stays hot and ready to serve.
- Loaded with bacon: The dip is loaded with crispy bacon and topped with bacon crumbles for salty crunch.
- Easy recipe: Only 6 ingredients!
Jump to:
Ingredients
- Cream cheese: Softened for easy mixing, this gives the dip its rich, creamy base.
- Sour cream: Combined with the cream cheese, this lightens the dip and adds tang.
- Garlic powder: For a little extra flavor.
- Jalapeños: Finely diced and seeded for a less spicy dip. You can always leave the seeds in if you want more heat.
- Shredded cheddar cheese: Shredded cheese melts into the base for a sharp, cheesy flavor.
- Bacon: I bake bacon in the oven until crisp, then chop it up. You can also use pre-made real bacon bits (usually in the grocery store near the salad dressings and salad toppers).
- Green onion: Optional, but a great way to finish the dip with a pop of freshness.
See the recipe card for quantities.
Instructions
Lightly spray a 2-quart crockpot with nonstick spray for easier cleanup.
Add the cream cheese, sour cream, garlic powder, diced jalapeños, and cheddar cheese to the crockpot. Stir to combine as best you can.
Cover and cook on LOW for 1½ to 2½ hours, stirring every 30–45 minutes, until the dip is hot, smooth, and bubbly. Note: A larger slow cooker heats the dip more quickly, while a smaller slow cooker takes longer because it has less surface area for heat distribution.
Meanwhile, cook the bacon, drain the grease, and crumble it or chop it into small pieces.
When the dip is done heating, stir in most of the crumbled bacon just before serving, reserving a little for topping.
Transfer to a serving dish or set the slow cooker to WARM. Sprinkle the remaining bacon over the top, then garnish with sliced green onion. Serve warm with chips, pretzels, or fresh veggies.
Substitutions
- Cream cheese: Neufchâtel is a great lower-fat swap.
- Sour cream: Greek yogurt works well if needed.
- Jalapeños: Use canned jalapeños or green chiles (drained) for convenience.
- Cheddar cheese: Monterey Jack or a cheddar cheese and Monterey Jack cheese blend works great. You can also use Mexican blend cheese.
Equipment
You'll need a slow cooker. Any size slow cooker will work for this dip, but the cook time may vary slightly. Personally, I love my 2-quart mini slow cooker for dips because it is so easy to transport to parties.
To cook the bacon, you'll want a large frying pan OR a rimmed baking sheet, depending on how you want to cook it. You'll also need a cutting board and chef's knife (or you can crumble the bacon by hand).
Behind the Recipe
I actually bought a mini crock pot (2-quart) just for dips like this one, and I’m fully obsessed. It’s the perfect size for cheesy dips like this crockpot jalapeño popper dip. Don't worry though, I tested this in my big slow cooker and it works either way!
My top tip is to bake your bacon. I like to cook bacon in the oven at 350°F (175°C) for about 15 minutes. It’s cleaner than pan-frying and gives you flat, evenly crisp bacon strips every time .
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Yes, you can make the dip ahead and store it in the fridge. Reheat the dip in the crockpot before serving.
Yes, stir the dip about every 30 minutes to keep the cheese from sticking and to help everything melt evenly.
It’s mildly spicy as written. Leave the jalapeño seeds in if you want a spicier dip.
📖 Recipe
Crockpot Jalapeño Popper Dip with Bacon
Video
Equipment
Ingredients
- 8 oz cream cheese softened and cubed
- 1 cup sour cream
- 1 teaspoon garlic powder
- 4 medium jalapeños seeded and finely diced
- 2 cups shredded cheddar cheese
- 8 slices bacon
- sliced green onion optional for garnish
Instructions
- Lightly spray a 2-quart crockpot with nonstick spray for easier cleanup.
- Add the cream cheese, sour cream, garlic powder, diced jalapeños, and cheddar cheese to the crockpot. Stir to combine as best you can.
- Cover and cook on LOW for 1½ to 2½ hours, stirring every 30–45 minutes, until the dip is hot, smooth, and bubbly. A larger slow cooker heats the dip more quickly, while a smaller slow cooker takes longer because it has less surface area for heat distribution.
- Meanwhile, cook the bacon, drain the grease, and crumble it or chop it into small pieces.
- When the dip is done heating, stir in most of the crumbled bacon just before serving, reserving a little for topping.
- Transfer to a serving dish or set the slow cooker to WARM. Sprinkle the remaining bacon over the top, then garnish with sliced green onion. Serve warm with chips, pretzels, or fresh veggies.
Notes
Nutrition
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Kelsey Smith says
Hope you all love my recipe, please leave a review if you give it a try!