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Vegan Jalapeno Popper Dip

0 from 0 votes
Prep Time 10 mins
Cook Time 15 mins
Course Appetizer
Cuisine American
Servings 7 people
Calories 275 kcal


  • Casserole Dish (approx 5 inches)


  • 2 tbsp garlic, minced (approx 2 cloves)
  • ¼ cup jalapeno peppers, diced (approx 3-4 peppers)
  • 8 oz vegan cream cheese
  • ½ cup vegan mayonnaise
  • ½ cup vegan parmesan
  • ½ cup vegan cheddar cheese
  • ½ cup panko bread crumbs
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp chives optional


  • Preheat the oven to 400 degrees F.
  • Add all ingredients, other than chives and breadcrumbs, into a medium sized mixing bowl. Mix until the ingredients are well combined.
  • Pour into a casserole dish (approx. 5 inches).
  • Top the entire top of the dip with the bread crumbs. Sprinkle chives throughout.
  • Bake for 13-16 minutes, or until the bread crumbs are golden brown on top.
  • Enjoy immediately or store in the fridge in an air tight container for up to 3 days.


The vegan cheddar cheese may not melt depending on what type you use. For best results, you Vevan or Miyoko . 


Calories: 275kcalCarbohydrates: 11gProtein: 6gFat: 23gSaturated Fat: 6gCholesterol: 5mgSodium: 527mgPotassium: 44mgFiber: 3gSugar: 1gVitamin A: 75IUVitamin C: 1mgCalcium: 122mgIron: 1mg
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