The Super Bowl is on Sunday, and this Crock Pot Jalapeno Bacon Dip is a guaranteed crowd-pleaser. When game day turns into an appetizer celebration, simple, flavorful dips like this one always disappear fast. Creamy, cheesy, smoky bacon and a touch of jalapeño heat combine into a dip that’s easy to make and perfect for sharing.
This dip is best prepared in a small slow cooker. While a 4-quart crock pot works, a 2-quart model is ideal to keep the dip warm and concentrated. Heat on low for about an hour until the cheeses melt and the mixture is smooth. If you need to hold it for longer, use the warm setting and stir occasionally to maintain an even consistency.
Serve the dip straight from the crock pot for easy grazing, or transfer it to a serving bowl and surround it with tortilla chips. Guests will keep coming back for more, and many will likely ask for the recipe.
Crock Pot Jalapeno Bacon Dip
Ingredients
- 2 packages 8 ounces each cream cheese, softened
- 1 cup mayo
- 1 cup shredded Monterrey Jack cheese divided
- ½ cup canned diced jalapeno peppers
- 1/4 cup crisp cooked bacon pieces
- Tortilla chips
Instructions
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In a 2–4 quart crock pot, beat the cream cheese, mayo, ¾ cup Monterrey Jack cheese, bacon, and jalapeños until well blended.
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Cook on low for about 1 hour, or use the warm setting for 2–3 hours if needed. Stir before serving to combine and smooth the dip.