Crock-Pot Jalapeno Popper Dip

crock-pot jalapeno popper dip

Crock-Pot Jalapeno Popper Dip. I have a love for those little stuffed jalapenos that are then fried in batter. This is those little poppers in a dip!  You have the heat of the jalapenos plus the melted cheese.

Every other year, I plant at least 4 jalapeno plants in my garden. I use most of my jalapenos fresh off the vine. But, when I get an abundance, I pickle them and can them in pint canning jars. I have a canning cabinet in my basement where I store all my goodies. I have a secret love for hot and spicy foods. It seems the older I get, the more I want hotter foods.

This is a spicy dip. If you want more heat, add in more chopped jalapenos to the Crock-Pot Jalapeno Popper Dip. If you really want more heat, chop a ghost pepper and mix it in!

This dip is good on slices of French bread, toasted slices of bread and tortilla chips.  Any leftovers?  Store in a container in the refrigerator for up to 7 days.

crock-pot jalapeno popper dip
crock-pot jalapeno popper dip

More recipes to try:

Beef Queso Dip

Ham and Swiss Dip

Bacon and Spinach Dip

Dreamsicle Moonshine

Apple Pudding Cake

Print Recipe
Crock-Pot Jalapeno Popper Dip
Just like a jalapeno popper in a dip! Serve warm with slices of French bread for an out of the world appetizer everyone will love.
crock-pot jalapeno popper dip
Course Appetizer
Cuisine American
Keyword appetizer
Prep Time 10 Minutes
Cook Time 2 Hours
Servings
People
Ingredients
Course Appetizer
Cuisine American
Keyword appetizer
Prep Time 10 Minutes
Cook Time 2 Hours
Servings
People
Ingredients
crock-pot jalapeno popper dip
Instructions
  1. In a 3 qt or 4 qt crock-pot, add cream cheese, mayonnaise, jalapeno chilies, canned green chilies, Mexican cheese blend and the mozzarella cheese. Mix well.
  2. Cover and Cook on LOW for 2 hours stirring occasionally.
  3. Add the Panko crumbs and parmesan cheese to the top.
  4. Serve on WARM setting on in a bowl with pita chips, cut up veggies or pieces of bread!

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