Slow Cooker Jalapeño Popper Dip Recipe

Slow Cooker Jalapeño Popper Dip Recipe
Almost everybody loves Jalapeño poppers. They have been served in restaurants for decades, and started to receive extra attention and became trendy after they appeared in the freezer section of many grocery stores. Pre 90s they were known by other names such as Armadillo Eggs or jalapeño bites, but the name “Jalapeño Poppers” was trademarked in 1992. Of course there are hundreds of recipes for these spicy peppers stuffed with cheese. Many are dipped in crumbs and deep fried; others are wrapped in bacon. Some of the recipes are quite time consuming.

For those who don’t have a lot of time to spend in the kitchen, the following Slow Cooker Jalapeño Popper Dip is an easy way to capture the delicious flavors of jalapeño poppers, and it’s easy to put together. Cream cheese and cheddar jack cheese form the base of this yummy dip. Sliced fresh Jalapeño peppers are stirred in, as well as crispy bacon. Serve the dip with baguette slices or crackers. The dip can easily be made a day or two ahead and reheated in the slow cooker on the warm setting; add the bacon and sprinkle with crumbs just before serving. Incidentally, leftovers are great in baked potatoes.

32 Servings (approx 2 tablespoons each)

2 8 oz. packages cream cheese
2 cups shredded cheddar jack cheese
1/2 to 1 cup sliced fresh jalapeno peppers
1/2 cup mayonnaise
1/2 cup sour cream

12 ounces bacon, chopped

Topping
1 cup crushed butter crackers
2 tablespoons butter

  1. Place the cream cheese on the bottom of a 3-4 quart slow cooker.
  2. Top with the cheddar jack cheese.
  3. Sprinkle the peppers over all and top with the mayonnaise and sour cream.
  4. Cover the slow cooker, turn it to the low setting, and let it cook for about an hour.
  5. Meanwhile, cook the bacon until very crisp; drain on paper towels and set aside.
  6. After an hour, the cheeses should be softened; stir well.
  7. Turn the slow cooker down to warm. Just before serving, stir in the bacon and sprinkle with the topping.
  8. Topping: Melt the butter in a skillet.
  9. Stir in the crushed cracker crumbs; stir over medium heat until crisp.
  10. Sprinkle over the dip and serve.

Amount Per Serving
Calories 153 Calories from Fat 125
Percent Total Calories From: Fat 82% Protein 11% Carb. 7%

Nutrient Amount per Serving
Total Fat 14 g
Saturated Fat 7 g
Cholesterol 31 mg
Sodium 203 mg
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sugars 0 g
Protein 4 g

Vitamin A 12% Vitamin C 12% Calcium 0% Iron 2%









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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.