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Ingredients
Scale
- ½ pound sliced bacon
- 16 ounces (2 blocks) cream cheese, softened and cubed
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- ½ cup diced pickled jalapeños, drained
- ¼ cup jalapeño juice (from the jar)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Cook the bacon until crispy and crumble it into pieces, then set aside.
- In a 3-5 quart slow cooker, combine the cream cheese, sour cream, cheddar cheese, Monterey Jack cheese, diced jalapeños, jalapeño juice, garlic powder, and onion powder. Stir to mix, though it doesn't need to be perfect.
- Cover and cook on low for 2–3 hours or high for 1–1½ hours, stirring occasionally until the dip is smooth and creamy. Be cautious with high heat as it can burn around the edges.
- Before serving, sprinkle the crumbled bacon over the top.
- Serve warm with tortilla chips, crackers, or sliced baguette.
Notes
For best results, stir the dip occasionally while it cooks for a creamy texture.
If your slow cooker runs hot, avoid using the high setting to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 190 minutes
- Category: Appetizers
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/10 of dip
- Calories: 310
- Sugar: 1g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 50mg