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Crockpot Jalapeño Popper Dip. Crockpot party food

Crockpot Jalapeño Popper Dip

Pin RecipePrint Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Makes 10 servings

Ingredients

  • 16 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups shredded cheddar
  • 1/2 cup pickled jalapenos diced, plus more for topping
  • 6 slices bacon cooked and crumbled, divided
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon butter melted

Instructions

  • Combine the cream cheese, sour cream and garlic powder in a 4-quart crockpot.
  • Cover and cook on low for 20 to 30 minutes, until soft enough to whisk completely smooth.
  • Stir in the cheddar, diced jalapenos and half the bacon.
  • Cover and cook on low for 45 minutes to 1 hour, until hot throughout and bubbling gently at the edges.
  • Toast the panko in a dry skillet with the melted butter over medium heat for 2 to 3 minutes, stirring constantly, until golden brown.
  • Top the dip with the toasted panko, remaining bacon and extra jalapeno slices.
  • Serve warm with tortilla chips or celery.

Good to Know

Toast the panko topping no more than an hour ahead so it still has its crunch when it hits the dip.