This Jalapeño Popper Dip is the party appetizer of all party appetizers. A rich, creamy, cheesy base gets combined with spicy jalapeño peppers and crispy bacon to make the most drool-worthy appetizer in the book. It's got all of the flavor of jalapeño poppers, made creamy and scoop-able!
Oven Method
1 Preheat the oven to 350°F.
2 Add the softened cream cheese, canned jalapeños, sour cream, mayonnaise, salt, and pepper to a large bowl. Use a hand mixer to mix it together until incorporated (don't worry if it isn't completely smooth - it doesn't need to be!).
3 Once mixed, add half of the shredded cheddar cheese, half of the shredded Monterey jack cheese, and half of the cooked and crumbled bacon to the bowl, and stir into the cream cheese mixture until everything is well mixed.
4 Spoon the cream cheese mixture into a casserole dish (8x8 or 9x13 will work), spreading it into an even layer. Top the mixture with the rest of the shredded cheese and the rest of the crumbled bacon.
5 Bake at 350°F for 20 minutes, until the cheese on top is melted and bubbly.
6 Garnish the dip with sliced green onion, cilantro, and sliced fresh jalapeños. Serve with crackers, tortilla chips, corn chips, or fresh veggies, and enjoy!
Slow Cooker Method
8 Combine the cream cheese, half of the Monterey jack cheese, half of the cheddar cheese, half of the bacon, canned jalapeños, sour cream, mayonnaise, salt, and pepper in the slow cooker basin.
9 Place the lid on the slow cooker and turn the heat on high for 2 hours or on low for 3 hours (stir the dip about every 30 minutes, be sure to scrape the bottom).
10 After your final stir, cover with the remaining cheese and bacon. Place the lid back on the slow cooker and let the cheesy topping melt for about 30 minutes.
11 When you're ready to serve, top with sliced green onions, fresh cilantro, and sliced jalapeños. Serve with crackers, tortilla chips, corn chips, or fresh veggies!
