This Jalapeno Popper Dip is easy to make and delish hot or cold. If you are looking for a not only vegetarian but also vegan jalapeno dip recipe, this is the best one for you. It is super satisfying packed with flavors, great for parties, dinner, lunch, meal prep.
Spring and summer are party times. I love sitting outdoors, with friends at a BBQ and just snacking in the sun.
Dip recipes are of course high in demand then, and I have already given you some of my favorites. Like the Creamy Spinach Artichoke Dip or the Mexican Cheese Dip [vegan, gf]. But those are not the only ones. Just use the search bar and find dip recipes to make any party food pop.
When you are done reading through this post, you will be craving this Jalapeno Popper Dip at any time. It is creamy, super easy, delicious, addictive, perfectly flavorful, versatile, comforting and just so worthy to make a whole meal.
What’s in this Jalapeno Popper Dip:
- vegan cream cheese
- vegan mayonaise
- jalapeno slices
- vegan cheese shreds
Optional add ons you can choose from:
- minced garlic
- bread crumbs
- vegan Parmesan
Note that the jalapeno are of course a main ingredient to this dip. But as I always tell you: if you’re really sensitive to spicy foods, reduce the amount of jalapeno slices.
In that case, I would start with 1 Tbs and then carefully go from there, adjusting to your own tastes.
For me 1/2 cup was just right. Spicy enough to have that punch but without burning your mouth. Yet everyone is different, so you also want to add more if you’re like your jalapeno cream cheese dip really, really spicy.
Make this Jalapeno Popper Dip
Preheat oven to 425°F.
First combine in a bowl vegan cream cheese, jalapeno slices, vegan cheese shreds (reserve 1/4 cup for topping), and vegan mayo. Season with salt and pepper, and add optional vegan Parmesan and minced garlic.
With a hand mixer, mix all the ingredients together or simply use a spatula until everything is well combined. Transfer to a 8×11 casserole and sprinkle the reserved vegan cheese on top and optional with bread crumbs.
Turn the oven temperature down to 410°F, bake for around 20 minutes. Enjoy warm and hot and let it cool down a bit.
Serve on plates, plain or with nacho chips or bread.
It is one of those party dips that you will continue eating with any second thought. So rich and creamy for dinner or lunch. Even perfect for meal prep: you can make it ahead because it also tastes delicious cold or reheats beautifully.
Tips and variations
I served this recently to friends and everyone got crazy about this. They really wanted more and more in seconds. So I had to make another batch! If you are in this situation, just double or triple the ingredients to make a larger batch.
You will need a bigger casserole, I would think 10×10 is fine, or go for 9×13, if you plan a super big batch.
Panko breadcrumbs: you can use whatever breadcrumbs you like. Panko breadcrumbs are no exception. They just add the right crunch and texture to this jalapeno dip recipe.
Stuffed jalapeno peppers: Did you know this dip makes an amazing filling? Just use fresh jalapeno peppers, slice them halve wise and fill them with this Jalapeno popper dip, you prepared without baking.
The baking happens right now. When your Jalapeno peppers are filled, put them on a baking tray and bake anything at 410°F for around 15 – 20 minutes.
Jalapeno Popper Dip Crockpot: Place all the ingredients in your crockpot, choose your time setting, when it should be ready, enjoy. Which is nice, you can do all your schedule and it is just ready when you want.
Love seeing all your remakes.
- 1 lb vegan cream cheese
- 1 heaping cup vegan mayo
- 1/2 cup jalapeno slices, drained
- 1 cup vegan cheese shreds
- salt, pepper to taste
Optional add ons:
- 1/4 cup breadcrumbs (use gf if needed)
- 1 batch Vegan Parmesan Cheese (3 ingredients, 1 min)
- 2 cloves garlic minced
- Preheat oven to 425°F.
- Combine in a bowl vegan cream cheese, jalapeno slices, vegan cheese shreds (reserve 1/4 cup for topping), and vegan mayo. Season with salt and pepper, and add optional vegan Parmesan and minced garlic.
- With a hand mixer, mix all the ingredients together or simply use a spatula until everything is well combined. Transfer to a 8x11 casserole and sprinkle the reserved vegan cheese on top and optional with bread crumbs.
- Turn the oven temperature down to 410°F, bake for around 20 minutes. Enjoy warm and hot and let it cool down a bit.
- Serve on plates, plain or with nacho chips or bread.
Nutrition Information:Yield: 60 Serving Size: 1 Tbs
Amount Per Serving: Calories: 45Total Fat: 4.3gSaturated Fat: 1.5gTrans Fat: 0gUnsaturated Fat: 2.6gCholesterol: 0mgSodium: 32mgCarbohydrates: 1.1gFiber: 0.1gSugar: 0.7gProtein: 0.7g