I’m one of those “the spicier the better” kind of people, so I’ll line up for pretty much anything with spicy peppers in it. This is the best ever Jalapeño Popper Dip! 
I’m a fan in general of jalapeños as you may be able to tell with our Bacon Jalapeño Pinwheels, Nacho Bites, and Santa Fe Spirals.
This dip has got enough flavour for spice lovers like me, but the cream cheese, mayo, and sour cream tone down the spiciness to make this a dip that even those without a high spice tolerance can enjoy it. This means you can confidently serve this at parties.
If you’re looking for Super Bowl or game day snacks, this is guaranteed to be a big hit!
Crock Pot Jalapeño Popper Dip Recipe:
Ingredients:
- 2x 8 oz. packages cream cheese, softened to room temperature
- ½ cup mayonnaise
- ½ cup sour cream
- ¾ cup Colby jack cheese, shredded, divided
- ¼ cup cheddar cheese, shredded, divided
- ¼ cup green onions, chopped
- 8 jalapeños, chopped (remove seeds for less heat if you prefer)
- 1 jar pimentos, drained
Directions:
- Mix all the ingredients together except for half of the amounts of the shredded cheeses in a large bowl.
- Transfer this mixture into a greased small sized slow cooker and top with the reserved amounts of the shredded cheeses.
- Cook on low for 2-4 hours or high for 1-2 hours.
Serve the dip with crackers, tortilla chips, bread chunks, or pretzels. If you have guests who are gluten free, you can set out a variety of gluten free crackers or pretzels or some celery sticks. Serves 8-12 people.
Can you freeze Jalapeño Popper Dip?
Yes, you can absolutely freeze jalapeño popper dip! If you want to make this ahead and freeze it, mix everything together and put it in an oven-safe, freezer-safe container. Cover with aluminum foil and freeze. When you want to serve it, take it out of the freezer to thaw.
Bake in the oven, topping with additional cheese or dump everything in the Crock Pot as cook as directed in the recipe above. 
- 2x 8 oz. packages cream cheese softened to room temperature
- ½ cup mayonnaise
- ½ cup sour cream
- ¾ cup Colby jack cheese shredded, divided
- ¼ cup cheddar cheese shredded, divided
- ¼ cup green onions chopped
- 8 jalapeños chopped (remove seeds for less heat if you prefer)
- 1 jar pimentos drained
- Mix all the ingredients together except for half of the amounts of the shredded cheeses in a large bowl.
- Transfer this mixture into a greased small sized slow cooker and top with the reserved amounts of the shredded cheeses.
- Cook on low for 2-4 hours or high for 1-2 hours.
Check out these other perfect game day snacks:
