Shrimp-and-Cream-Cheese-Stuffed-Jalapeno Dip

Plug in a small (I use a 1-quart) slow cooker set to high.

In a shallow, microwave-safe dish, divide cream cheese into 5 or 6 chunks each.

Chop the shrimp (I buy frozen, cooked, peeled, deveined jumbo shrimp, then thaw them under running water), discard the tails, then scatter the shrimp into the dish.

Spoon over the candied jalapenos and syrup. (I sometimes find these jarred at Dollar Tree. I chop the slices up. I have also made my own, following or combining recipes from the net, using canned jalapeno slices, sugar, and water—very easy.)

Sprinkle the garlic powder over all.

Scatter over the cooked, crumbled bacon and the chopped scallions (green onions, you know).

Microwave for about 1 minute, then stir it all. Nuke some more, maybe another minute, until it’s all hot and bubbly.

Spoon it all into your hot crock, keep warm, and serve with corn chips, wheat crackers, celery sticks (yuck), any crunchy dippy thing.