Vegan Jalapeño Popper Dip
Everyone will love this easy Vegan Jalapeño Popper Dip! It's creamy, cheesy, and full of robust flavor. Roasted fresh jalapeños, white beans, bacon bits, and vegan cheese all come together to make this irresistible appetizer!
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Bonnie - Serene Trail
Servings: 8
Calories: 283kcal
Equipment
- blender
Ingredients
- 6 jalapeños
- 1 tablespoon olive oil
- 1 1/2 cups cooked white beans, (1 can or 425g)
- 1/4 cup vegetable broth, (60ml)
- 7-8 ounces vegan cream cheese, softened, (200g)
- 1/3 cup vegan mayonnaise, (77g)
- 1 cup vegan cheddar shreds, plus more for toppings, (110g)
- 1/3 cup bacon bits, plus more for toppings, (40g)
- 1 tablespoon lime juice, about half of a lime
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 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
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 nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.