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.
More recipes to try: