Ingredients
Dip Ingredients
- 16 ounces cream cheese (two 8 ounce bricks, softened)
- 1 cup shredded Monterey Jack cheese
- 10 jalapeno peppers (diced small, about 2 cups)
- 1/2 cup parmesan cheese (grated)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Prepare the Crockpot: Lightly spray the base of a 3-quart crockpot with non-stick spray to prevent sticking and ensure easy cleanup.
- Add Ingredients: Place all the ingredients—cream cheese, Monterey Jack cheese, diced jalapenos, parmesan cheese, sour cream, mayonnaise, sea salt, black pepper, and garlic powder—into the crockpot bowl.
- Cook the Dip: Set the crockpot to LOW heat and cook for 2 hours. Stir the mixture halfway through the cooking time to help melt the cream cheese completely and blend all the flavors evenly.
- Serve: After 2 hours, transfer the dip to a serving dish or serve directly from the crockpot. Pair with chips, fresh vegetables, pretzel crisps, or Ritz crackers and add any preferred garnishes.
Notes
- Use gloves when dicing jalapenos to avoid skin irritation.
- Adjust the number of jalapenos based on your preferred spice level.
- For a smoother dip, stir thoroughly halfway through cooking.
- This dip can be kept warm on the crockpot’s ‘warm’ setting if serving over time.
- Substitute Monterey Jack with mozzarella or cheddar for a different cheese flavor.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
