Crockpot Jalapeño Popper Dip with Bacon

Lightly spray a 2-quart crockpot with nonstick spray for easier cleanup.

Add the cream cheese, sour cream, garlic powder, diced jalapeños, and cheddar cheese to the crockpot. Stir to combine as best you can.

Cover and cook on LOW for 1½ to 2½ hours, stirring every 30–45 minutes, until the dip is hot, smooth, and bubbly. A larger slow cooker heats the dip more quickly, while a smaller slow cooker takes longer because it has less surface area for heat distribution.

Meanwhile, cook the bacon, drain the grease, and crumble it or chop it into small pieces.

When the dip is done heating, stir in most of the crumbled bacon just before serving, reserving a little for topping.

Transfer to a serving dish or set the slow cooker to WARM. Sprinkle the remaining bacon over the top, then garnish with sliced green onion. Serve warm with chips, pretzels, or fresh veggies.