This warm jalapeno popper dip is made extra creamy and rich with vegan cream cheese and fresh jalapenos! It is perfect for football games, picnics and a movie night in. Made in under 30 minutes, enjoy it with tortilla chips, veggie and so much more!
¼cupjalapeno peppers, diced(approx 3-4 small peppers)
8ozvegan cream cheeseroom temperature
½cupvegan mayonnaise
½cupvegan parmesan
½cupvegan cheddar cheese
¼cuppanko bread crumbs
¼tspsalt
¼tsppepper
1tbspchivesoptional
Instructions
Preheat the oven to 400 degrees F.
Slice the jalapeno in half and remove the seeds. Then, cut it into bite-size pieces, much like a tic-tac or chocolate chip. Then, mince the garlic.
Add all ingredients, other than chives and breadcrumbs, into a medium sized mixing bowl or into your 6x6 casserole dish. Mix until the ingredients are well combined.
If you mixed in a dish that was not your casserole dish, pour into a casserole dish and use a spatula or the back of a spoon to make it level.
Top the entire top of the dip with the bread crumbs, covering it completely.
Bake for 13-16 minutes, or until the bread crumbs are golden brown on top and the dip is bubbling. Note, because it is vegan cheese, it may not look fully melted.
Serve with your favorite chips, crackers, veggies or pita!
Notes
The vegan cheddar cheese may not melt depending on what type you use. For best results, you Vevan or Miyoko . Use GF breadcrumbs to make this dip GF.This dip will store well in an air tight container in the refrigerator for up to 4 days. To reheat, place it in the microwave and gently reheat it on low for 2-3 minutes, until the dip is bubbling. You can also place it back into the oven in a baking dish and heat it at 350 for 8-10 minutes.