Creamy, cheesy, full of flavor, and little spicy kick. Roasted fresh jalapeños, white beans, and vegan cheese all come together to make this irresistible Vegan Jalapeño Popper Dip. This is the perfect dish for the big game, get-togethers, potlucks, or just because!
You’ll find that this jalapeño cheese dip is so creamy and has an incredible flavor that can’t be beaten.
It’s very easy to make and is perfect for any occasion. Fresh jalapeños are roasted in the oven or grilled. Then, they’re simply combined with pureed white beans, vegan cheeses, vegan mayo, and bacon bits before it goes into the oven. And that’s it!
This jalapeño popper dip recipe is an absolute favorite in our house. The kind of snack where everyone gathers around the counter and scarfs it down without even taking a seat.
I give so much credit to my husband for this dish. He was my inspiration for it, taste-tester, and helped me perfect it every step of the way!
This tasty appetizer is quite versatile. It’s just as tasty whether hot, cold, or room temperature. You will love it as a dip, but it can be eaten in different ways. For example, you can drizzle it over tortilla chips to make jalapeño popper nachos, or use it as a sauce for your tacos.
Another option is to use less liquid in the recipe so that it’s thicker and then eat it as a spread on sandwiches or bagels. Let me know if you come up with another creative way to enjoy this amazing dairy-free jalapeño cheese dip!
Ingredient Notes and Substitutions
Jalapeños - Regular green jalapeño chile peppers are used in this dip. All but one of them are roasted, which is saved for garnish at the end.
White Beans - Any variety works: cannellini, navy, lima, etc. You can make them from scratch by following my delicious White Bean Recipe or use 1 can (drained).
Broth - I use a little bit of low-sodium vegetable broth, although water or plant-based milk would work just as well. Use less liquid here if you want a thicker dip. This recipe, as it’s written, will have a consistency that’s similar to queso dip.
Dairy Replacements - Any brand of vegan cream cheese, mayo, and cheddar works. It’s easiest if the cream cheese is softened. You can do this by heating it in the microwave for about 15 seconds, or taking it out about 15 minutes before using it. I like to chop the cheddar shreds into a smaller size before using them for the toppings because this helps them melt faster.
Bacon Bits - These are found in the salad dressing aisle. They’re surprisingly vegan and the primary ingredient is soy. Make sure to get actual bacon bits and not real bacon pieces that might be next to them at the store. Here’s a link if you’re not familiar with bacon bits.
How to Make Vegan Jalapeño Popper Dip
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Preheat the oven, take the vegan cream cheese out of the fridge, and prepare the jalapeños.
While the jalapeños are roasting, blend the beans and gather the other ingredients.
Add the other ingredients to a medium-sized mixing bowl.
Remove the jalapeños and lower the oven temperature. Add them to the bowl and stir everything together.
Pour the dip mixture into an 8-inch cast-iron skillet or another medium oven-safe dish.
Top it with vegan cheddar cheese and bacon bits before baking it till it’s hot and bubbly.
Let it cool down and enjoy this jalapeño cheddar dip with chips or veggies!
Notes
- Use any type of white beans. You can cook your own or use a can.
- Use less broth if you want a thicker consistency to the dip.
- Dipper ideas include tortilla chips, ridged potato chips, bell peppers, carrots, celery, crackers, crunchy baguettes, etc.
Tips
- Keep the jalapeño halves next to each other while drizzling with olive oil. Then, separate them before roasting them in the oven. This helps keep the oil on the actual chiles instead of the pan.
- I suggest wearing gloves when working with the jalapeños so you don’t get a lingering burning sensation on your skin.
- Save time by using the microwave to soften the cream cheese. Heating it for about 15 seconds should do the trick.
- Chop the vegan cheddar cheese toppings into smaller pieces so they melt faster.
This dip can be made ahead of time. You have two options.
Follow all the steps before popping it into the oven. Store it covered in the refrigerator for 2 days until you’re ready to bake it for 20 minutes at 375°F.
Or, make the dip entirely. Let it cool down, cover it, and store it in the refrigerator for 3 days. Heat it in the oven for about 10-15 minutes at 350°F when you’re ready to enjoy it.
Store leftover jalapeño dip in a sealed container in the refrigerator for 3 days. Enjoy it cold or warm it up in the microwave for 30-second intervals until heated through.
Related Recipes
- You can use this White Beans Recipe for this dip.
- This Vegan Buffalo Chick’n Dip is another great game-day appetizer.
- These Walking Tacos are a big hit with both children and adults!
- Roast some more jalapeños for this delicious Ranchero Sauce.
I hope you love this recipe! Please consider leaving a star rating and comment below. You can get my latest recipes sent directly to your inbox. Click here to subscribe to my email list!
Vegan Jalapeño Popper Dip
Equipment
- blender
Ingredients
- 6 jalapeños
- 2 tablespoons olive oil
- 1 ½ cups cooked white beans, or 1 can
- ¼ cup vegetable broth, low-sodium
- 7-8 ounces vegan cream cheese, softened
- ⅓ cup vegan mayonnaise
- 1 cup vegan cheddar shreds, plus more for toppings
- ⅓ cup bacon bits, plus more for toppings
- 1 tablespoon lime juice, about half a lime
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 425°F. Halve, deseed, and devein 5 of the jalapeños. Save 1 pepper for garnish at the end. Place the halves, open-side-up on a baking sheet and drizzle 2 tablespoons of olive oil on them. Roast them in the oven for 20 minutes.
- Purée drained white beans and vegetable broth in a blender for 1 minute until the mixture is smooth and creamy. Pour it into a large mixing bowl.
- Use a fork or mixer to stir the softened cream cheese into the bowl. It’s okay if the cream cheese is still a little lumpy as it will melt down in the oven.
- Add the vegan mayo, vegan cheddar shreds, bacon bits, lime juice, and seasoning to the bowl.
- Lower the oven temperature to 375°F. Remove the jalapeños from the oven and let them cool for a few minutes before dicing them. Add them to the bowl and stir everything together.
- Pour the dip mixture to an 8-inch cast-iron skillet or another small oven-safe dish. Top the dip with vegan cheddar cheese and bacon bits. Bake this on the middle rack of the oven for 25 minutes or until it’s hot and bubbly.
- Let the dip cool down for about 10 minutes, garnish it with fresh jalapeño slices, and enjoy it with chips or veggies!
Video
Notes
- Any type of white beans works. Cook your own or use a can.
- Use less broth if you want a thicker consistency to the dip.
- Dipper ideas include tortilla chips, ridged potato chips, bell peppers, carrots, celery, crackers, crunchy baguettes, etc.
Tips
- Keep the jalapeño halves next to each other while drizzling with olive oil. Then, separate them before roasting them in the oven. This helps keep the oil on the actual chiles instead of the pan.
- I suggest wearing gloves when working with the jalapeños so you don’t get a lingering burning sensation on your skin.
- Save time by using the microwave to soften the cream cheese. Heating it for about 15 seconds should do the trick.
- Chop the cheddar cheese toppings into smaller pieces so they melt faster.
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
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