Vegan Jalapeño Popper Dip

Prep time: 15 min, Cook time: 30 min

While I normally try to cook healthy, vegetable-forward meals, sometimes a girl just needs a hearty, comforting snack!

A good friend of mine used to make this dip for all of our parties and I’ve been dying to try a veganized version. I think I finally created the perfect one!

You can adjust the amount of jalapeños if you like more or less spiciness. I used 3 and removed all of the seeds completely.

It is 100% worth it to use fresh jalapeños , but fair warning: be careful cutting jalapeños and do not touch you eyes for a while after! (Yes, I learned this the hard way.) I normally try to only touch the peppers themselves with my left hand while keeping the knife in my right. Then I make sure to use my right hand to take my contacts out later lol.

Otherwise this dish is super simple. Just mix together and pop in the oven!

Ingredients:

  • 3 jalapeños, seeds removed, diced
  • 2 6oz packages vegan cream cheese (I used Go Veggie brand)
  • 1/2 c plain vegan yogurt (I used Silk Soy)
  • 1T minced garlic
  • Dash of hot sauce
  • Salt and pepper, to taste

Topping:

  • About 1/3 c shredded cheese (I used Miyokos vegan mozzarella)
  • 1T butter of choice
  • About 5 or 6 Ritz crackers

Directions:

  1. Preheat oven to 350°.
  2. Lightly spray pie pan or oven-safe dish with cooking spray and set aside.
  3. In a large bowl, mix cream cheese, yogurt, diced jalapeños, garlic, hot sauce, salt and pepper.
  4. Once well combined pour into prepared dish.
  5. Sprinkle with shredded cheese
  6. Melt 1T butter and mix with crushed Ritz crackers. Sprinkle on top.
  7. Bake for 30 min.
  8. Cool slightly and serve with crackers, tortilla chips, veggies or bread.

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