Creamy Crockpot Jalapeno Popper Dip loaded with cheese and bacon.

Scale

8 oz cream cheese softened

1 cup sour cream

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

4–5 jalapeños finely chopped

6 slices bacon cooked and crumbled

2 cloves garlic minced

1/2 tsp onion powder

Salt and pepper to taste

1/2 cup shredded cheese for topping

Reserved bacon and jalapeño slices

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1. Mix all dip ingredients

2. Transfer to crockpot

3. Cook on low 2-3 hours

4. Top with remaining cheese last 15 minutes

5. Garnish with bacon and jalapeños

6. Serve warm

Adjust heat level by removing or keeping jalapeño seeds.