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!