What is better than vegan jalapeno dip? I do not actually know. I love all dips, but jalapeno dip may take the cake. The creamy spiciness is unparalleled to anything else.
Vegan Jalapeno Popper Dip Inspiration
I made this dip after viewing one of my good foodie friends post this prior weekend for jalapeno poppers! It made me immediately want them. I am addicted to spice. Seriously, addicted! She is not a vegan, but it gave me major inspiration to veganize them. You can find her lovely Instagram right here. Then, I thought – well, why not take it one step further and make some dip. So, I did exactly that.
This dip is not for people who cannot handle spice. Right that again. Do not eat this if you cannot handle spice! Or, do eat it, but leave out some of the jalapenos.
If you want a calmer dip, check this one out.
Vegan Jalapeno Popper Dip Ingredients
While regular jalapeno popper dips have green chilies, I excluded them from my recipe. I felt that the jalapenos I hard (from my balcony garden!) were hot enough. I also excluded vegan bacon from this recipe. Most poppers have bacon with them, and while I love vegan bacon, I did not think it was necessary. You can certainty add in some cooked bacon if you want though!
Vegan Cream Cheese. You cannot make Vegan Jalapeno Popper Dip without this! I used tofutti cream cheese for the base of my recipe. I love Tofutti’s brand because it is the perfect texture and taste. Trader Joe’s also has a good option.
Jalapenos. Make sure they are fresh! I think canned may work well, but the fresher, the spicier.
Vegan Shredded Cheese. I used Daiya cheddar cheese (white and orange). Choose any brand you’d like though!
Vegan Parmesan Cheese. I made my own by crushing 1/2 cup of cashews with 2 tbsp of salt. It is magic. Trust me. If you have a food processor that also works, but I enjoy putting in a towel and smashing it with a cutting board.
Vegan Mayo. I know, it’s weird but trust me. It works. I used Follow Your Heart Brand.
Garlic. If you hate garlic, then you can’t sit with us. Lol, just joking (I hope you got this Means Girl’s joke). While garlic isn’t required for this dish, you really should. It adds so much flavor to this dish.
Bread Crumbs. Essential for the crispiness!
Eating the Dip
Pair this dip with your favorite tortilla chip, potato chip, carrot sticks (if you’re being healthy) or shove it in a taco!
Storing the Dip
Store this dip in an air tight container in the fridge! Gently heat it up in the oven or the microwave. It should keep for 3-4 days.
Did you make this recipe?
I am so pleased that you did! Please leave me a review below to encourage me for the future and tag me on social media (@peachhtreee).
Vegan Jalapeno Popper DipCourse: AppetizersCuisine: AmericanDifficulty: Easy
This dip is creamy, yet full of spice! It is perfect for a game day dip, or an appetizer for a get together.
8 oz of vegan cream cheese
1/2 cup of vegan mayo
1/2 cup of vegan cheddar shreds
1/2 cup of vegan parm (see my recipe above)
3-4 jalapenos, diced (scale down if you do not like spice)
2 garlic cloves, minced
1/2 cup of panko bread crumbs
1 tbsp of dried chives (optional)
Pinch of salt and pepper to taste
- Preheat your oven to 375 degrees F and grease a pie pan, casserole dish or cast iron skillet.
- Combine all ingredients, other than chive and bread crumbs, in a medium size bowl and mix well!
- Pour the mixture into the dish you are baking it with. Top with bread crumbs and chives.
- Cook for 20 minutes. The top should be golden brown and you should see bubbles!
- Eat immediately or store in an air tight container in the fridge for up to 4 days.
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