1cupdiced jalapenosseeds removed for milder flavor
1cupbacon - cooked and crumbled
½cupParmesan cheese - grated
1teaspoongarlic powder
½teaspoononion powder
½teaspoonsmoked paprika
¼teaspoonsalt
¼teaspoonblack pepper
tortilla chips or sliced baguette for serving
Instructions
Combine the softened cream cheese and mayonnaise in a large mixing bowl until smooth.
Add the cheddar, mozzarella, diced jalapenos, bacon, Parmesan, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to ensure even distribution of the ingredients.
Transfer the mixture to the slow cooker, spreading it out evenly. Cover.
Cook on low heat for 2 hours, stirring occasionally to prevent sticking to the sides.
Once the dip is hot and bubbly, switch the slow cooker to the "warm" setting for serving.
Serve the jalapeno popper dip with tortilla chips or sliced baguette.