Roasted fresh jalapeños, white beans, and vegan cheese all come together to make this irresistible Vegan Jalapeño Popper Dip! It's creamy, cheesy, full of flavor, and has a little spicy kick. This is the perfect dish for the game-day, get-togethers, potlucks, or just because!
You’ll find that this vegan 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 for an incredible smoky flavor. Then, they’re simply combined with pureed white beans, vegan cheeses, vegan mayo, and bacon bits before it all 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.
Jump to:
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!
Get updates on my latest recipes sent right to your inbox! Click Here To Subscribe To My Email List!
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.
- Bacon Bits - These are usually found in the salad dressing aisle at the grocery store. 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. Here’s a link if you’re not familiar with bacon bits.
Step-by-Step Instructions
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. Chop them and add them to the bowl. 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!
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.
- Any type of white beans works. You can cook your own or use a can.
- Use less broth if you want a thicker consistency to the dip.
- Save time by using the microwave to soften the cream cheese. Heating it for about 15 seconds should do the trick.
- Dipper ideas include tortilla chips, ridged potato chips, bell peppers, carrots, celery, crackers, crunchy baguettes, etc.
Make Ahead
There are two make-ahead options for this vegan jalapeño popper dip. Either, prepare the dip and pour it into a glass storage bowl instead of popping it into the oven. Store it in the refrigerator for 2 days until you're ready to bake it.
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 10-15 minutes at 350°F when you're ready to enjoy it.
Storage and Reheat
Cover leftover dip and place it in the refrigerator for 3 days. Enjoy it cold or warm it up in the microwave at 30-second intervals until heated through.
More Dips To Love
I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! Share your creation on Instagram and please tag me. 🙂 Stay updated on my latest recipes by following me on Pinterest and joining my Email List!
Recipe
Vegan Jalapeño Popper Dip
Bonnie - Serene Trail
Equipment
- blender
Ingredients
- 6 jalapeños
- 1 tablespoon olive oil
- 1 ½ cups cooked white beans, or 1 can
- ¼ cup vegetable broth, or bouillon + water
- 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 of 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 olive oil on them. Roast them for 20 minutes or until they have some blackened spots on them.
- Meanwhile, purée the white beans and vegetable broth in a blender until the mixture is smooth and creamy. Pour it into a large mixing bowl. Use a fork to mash in the softened cream cheese. 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 into an 8-inch cast-iron skillet or another small oven-safe dish. Top the dip with vegan cheddar cheese and bacon bits. Bake this for 25 minutes or until it’s hot and bubbly.
- Let the dip cool down for a few minutes 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.
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
Leave a Reply