Name: Jalapeño Poppers Dip (Slow Cooker)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 12 servings
Ingredients: 4 medium jalapeño peppers (seeded and diced); 16 ounces cream cheese (at room temperature); 1 cup sharp cheddar cheese (shredded); 1 cup Monterey jack cheese (shredded); 1 cup sour cream; 8 slices bacon (fried and crumbled)

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Lightly spray the bottom of the slow cooker with cooking spray.

Cube the softened cream cheese and place in the slow cooker, along with the cheddar cheese, Monterey jack cheese, and sour cream.

Slice each jalapeño in half lengthwise. Wearing disposable gloves, remove the core of the jalapeño and scrape out all of the seeds with paring knife. Dice the peppers and add to the slow cooker.

Stir in half of the crumbled bacon and cover with the lid.

Cook on low for 1 1/2 to 2 hours, stirring every 30 minutes, until the cheeses are melted and bubbly.

Stir in the crumbled bacon and serve with tortilla chips for corn chips for dipping.

4 medium jalapeño peppers (seeded and diced)

16 ounces cream cheese (at room temperature)

Jalapeño Poppers Dip (Slow Cooker)

食材

步驟

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