Slow Cooker Jalapeño Popper Dip with Bacon

Grease the bowl of a slow cooker with neutral oil or cooking spray. Then, combine the sharp cheddar cheese and parmesan cheese in a small bowl. Reserve about 1/2 cup (50 grams) of the cheese and 2 tablespoons (14 grams) of the crumbled bacon for garnish.

Add the diced jalapeños, cream cheese, sour cream, remaining bacon, and remaining cheese mixture to the slow cooker. Sprinkle the garlic powder, onion powder, smoked paprika, white (or black) pepper, cayenne, and Worcestershire sauce over the top. Using a rubber spatula, fold everything together.

Cover and set the slow cooker to low. Cook for 1-2 hours, stirring every 15-30 minutes, until the dip is completely smooth and hot all the way through. Taste and add Kosher salt, white or black pepper, and more cayenne if needed.

BROIL IN OVEN: this is my go-to way to finish the dip for that bubbly top. When the dip is done, grease a small baking dish. Spoon the dip into the baking dish and sprinkle the top with the reserved cheese. Broil on high until the cheese is bubbly, 2-3 minutes.

SLOW COOKER: if you want to keep the dip warm in the slow cooker. When the dip is done cooking, sprinkle the top with the reserved cheese. Cover and cook for 15-20 more minutes, or until the cheese is completely melted.

Garnish the finished dip with the reserved bacon, green onions, and sliced jalapeños. Serve with corn chips, crackers, etc. and enjoy!