Ingredients:
- 16 oz (450g) full-fat cream cheese, softened
- 8 oz (225g) shredded Monterey Jack cheese, divided
- 8 oz (225g) shredded sharp Cheddar cheese, divided
- 1/2 cup (120ml) full-fat sour cream
- 1/4 cup (60ml) full-fat mayonnaise
- 4 oz (113g) can diced green chilies, drained well
- 2-3 medium fresh jalapeños, seeded and finely minced (wear gloves)
- 1 cup (120g) cooked bacon, crumbled (reserve 1 tbsp for garnish)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Optional garnish: Chopped chives
Instructions:
- Cook bacon until crispy, drain excess fat, and crumble into small pieces. Set aside, reserving about one tablespoon for the final garnish.
- If using fresh jalapeños, dice them finely. Important: Wear disposable gloves when handling fresh jalapeños to avoid skin irritation.
- In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, garlic powder, and onion powder. Mix thoroughly until the base is smooth and completely lump-free.
- Gently fold in half of the shredded Monterey Jack and Cheddar cheeses, the drained diced chilies, the minced fresh jalapeños, and most of the crumbled cooked bacon. Season the mixture with salt and pepper to taste.
- Lightly grease the inside of your 4-quart or larger slow cooker basin. Transfer the entire cheese mixture into the slow cooker and spread it evenly.
- Sprinkle the remaining shredded cheeses evenly over the top layer of the dip mixture.
- Cover the crockpot and cook on LOW for 3 to 4 hours, or on HIGH for 1.5 to 2 hours. Stir gently halfway through the cooking process (around the 1.5-hour mark on HIGH) to ensure even melting.
- The dip is ready when it is hot throughout, completely smooth, and bubbling slightly. Turn the slow cooker to the 'Keep Warm' setting.
- Garnish the top of the Crockpot Jalapeño Popper Dip with the reserved bacon crumbles and fresh chives (if using). Serve immediately with sturdy dippers.