Crock Pot Jalapeno Popper Dip Recipes

CROCK POT JALAPENO POPPER DIP

Crock Pot Jalapeno Popper Dip image

Crock Pot Jalapeno Popper Dip recipe is creamy, cheesy and spicy. The perfect jalapeno popper dip for chips or crackers. Tastes just like stuffed jalapeno peppers.

Provided by Arlene Mobley - Flour On My Face

Time 2h5m

Number Of Ingredients 8

Ingredients

16 oz cream cheese
1 cup Hellman's Mayonnaise (do not use Miracle Whip)
4 oz can mild green chilies (drained)
1/2 cup shredded Mexican cheese blend
1 cup shredded Mozzarella cheese (divided)
1/2 cup shredded fresh Parmesan cheese (do not use powdered)
1/3 cup chopped pickled jalapeno peppers (I used my homemade Pickled Jalapeno Peppers)
chips (crackers or vegetable sticks)

Steps:

Put the cream cheese, mayonnaise, drained green chilies and shredded cheeses into a 2.5 quart crock pot. Only adding 1/2 a cup of the Mozzarella cheese at this time.
Finely chop the pickled jalapeno peppers and add them to the crock pot.
Heat on the popper dip ingredients low for two hours or until creamy and hot. Mixing occasionally to keep the cheeses from scorching.
20 minutes before serving spread the remaining 1/2 cup of shredded mozzarella cheese over the top and recovering the crock pot. Allow mozzarella cheese to melt completely before serving.
Makes about 3 cups of dip.

Nutrition Facts : ServingSize 1 Serving, Calories 317 kcal, Sugar 2 g, Sodium 496 mg, Fat 31 g, SaturatedFat 12 g, TransFat 1 g, Carbohydrate 3 g, Fiber 1 g, Protein 7 g, Cholesterol 63 mg

SUNNY'S EASY OOEY GOOEY JALAPENO POPPER DIP

Sunny's Easy Ooey Gooey Jalapeno Popper Dip image

Provided by Sunny Anderson

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 7

Ingredients

16 ounces chive-flavored whipped cream cheese, at room temperature
16 ounces sour cream
2 cups shredded Cheddar jack cheese blend
One 1-ounce packet ranch or taco seasoning
6 jalapenos, seeded and chopped
1/2 cup shredded Cheddar jack cheese blend
1/2 cup fried jalapenos, chopped

Steps:

For the dip: Bake or slow cook.
To bake, preheat the oven to 400 degrees F. In a large bowl, mix the cream cheese, sour cream, shredded cheese, seasoning mix and jalapenos. Pour into an 8-inch square dish and bake until bubbly, about 20 minutes.
To slow cook: Turn a 6-quart slow cooker to high and add the cream cheese, sour cream, shredded cheese, seasoning mix and jalapenos. Stir, cover and cook until everything melts, 2 to 3 hours. Stir again.
For the topping: When ready to serve, top with the shredded cheese and fried jalapenos.

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