Crock Pot Jalapeño Popper Dip Recipes

CROCK POT JALAPEñO POPPER CORN DIP

Steps:

• Place drained corn, diced jalapenos, sour cream, shredded Mexican cheese blend into a 2.5 quart crock pot (or larger); season with salt and pepper, to taste.
• Stir until well combined. Top with cubed cream cheese.
• Cover and cook on low heat for 2 hours.
• Uncover and stir until everything is combined well.
• Sprinkle top with bacon and sliced green onions. Serve with tortilla or corn chips.

CROCK POT JALAPENO POPPER DIP

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.

SUNNY'S EASY OOEY GOOEY JALAPENO POPPER DIP

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.