Go Back
+ servings
jalapeno popper dip featured image

Vegan Jalapeño Popper Dip

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!
5 from 7 votes
Print Pin
Course: Appetizer, Snack
Cuisine: American
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 8
Calories: 283kcal

Ingredients

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

Calories: 283kcal | Carbohydrates: 28.8g | Protein: 11.1g | Fat: 14.5g | Saturated Fat: 3.7g | Sodium: 252mg | Potassium: 725mg | Fiber: 8.2g | Sugar: 2.5g | Calcium: 115mg | Iron: 4mg

The nutrition information is estimated and can vary depending on brands and measurements used.

Click here to join to my email list!Subscribe