– 16 oz. cream cheese – 1 cup shredded Mexican blend cheese – 1/2 cup shredded cheddar cheese – 1/2 cup mayonnaise – 1/2 cup sour cream – 1/2 cup bacon, cooked crispy and broken into small pieces – 4 fresh jalapeno peppers – 1 (10 oz.) can, Rotel – 1/2 tsp. chili powder – 1/2 tsp. garlic powder
To a slow cooker, add the cream cheese, cheeses, mayonnaise, sour cream, bacon pieces, jalapenos, drained tomatoes and chilies, chili powder and garlic powder.
Cover the slow cooker and turn on low heat for 1.5 - 2 hours.