This garlicky creamy cheese and jalapeno dip is perfect for game day or any other party! Loaded with cheese, garlic, bacon and spicy jalapenos. It's delicious with tortilla chips, crackers, veggies or warmed naan.
5 slicesthick cut baconcooked, drained and cut into ½ inch pieces, divided
8ozextra sharp white cheddar cheeseshredded
5ozfontina cheeseshredded
8ozcream cheese
4largegarlic clovesminced
3fresh jalapenoscut in half lengthwise then cut into thin half moon shapes
½cupgreen onionsthinly sliced, divided
¼cupmayoHellman's
¼cupsour cream
½tsp kosher salt
1ozsharp yellow cheddarshredded
⅓cup crispy jalapenosoptional
Instructions
Cooking and Cutting Bacon
Cook the bacon in a large skillet to desired doneness then lay on a paper towel to drain grease. Cut into ½ inch pieces, reserving a small amount for the top of the dip
Making the Dip
Reserve a small amount of sliced green onions to top the dip with
Add all ingredients except the yellow cheddar, crispy jalapeno and the reserved bacon and green onion to the crock pot. Mix together as much as possible
Turn on low, cover and cook for 1½ hours. Stir every 30 minutes
Top with reserved bacon and green onion as well as shredded yellow cheddar and crispy jalapenos. Serve while warm
Notes
Taste your jalapenos before adding them to the Jalapeno Popper Dip. They can have varying levels of spice and this is important to ensure you don't end up with too much heat or too little heat based on your heat preferences.
Using a Crock Pot to make this dip makes for easy cooking then you can also keep it warm during serving time. I recommend keeping this dip warm while serving.
Use a baking dish if you're in a hurry. If you don't have much time then you can make this dip in a baking dish in the oven. Bake it at 350°F for 25 minutes. Top it with yellow cheddar then broil for a few minutes. Add bacon, green onions and crispy jalapenos when it comes out of the oven.
If you want this recipe to be gluten free then just leave the crispy jalapenos off the top of the dip!