Try this plant-based jalapeño popper dip recipe for your next potluck, gathering, or game day! This is one that everyone – plant-based or not – can enjoy together!
We have a lot of potluck get togethers in our neighbourhood and I’m always looking for ideas that everyone will enjoy, no matter what their dietary needs are. Of course, there are lots of options that fit that bill, but finding an idea that feels like real party food can be a bit of a challenge. Dips are always a good option, especially anything that goes well with tortilla chips – because this allows me to also check “gluten-free” off my list of requirements. 🙂 I made this for our neighbourhood Halloween party last week and it was just the perfect thing. I make a taco dip (similar to this one here) for this group pretty often, so this plant-based jalapeño popper dip recipe is kind of a slight variation on that same type of dip.
Also, I’m not going to lie, I loved that this dip gave me an excuse to show off my new Emile Henry cheese baker. I have the color “Provence” which felt like the perfect autumnal dish to serve this in and it’s the perfect size for baked brie or for any kind of hot dip for a small group. We’re hosting a “friendsgiving” in a few weeks and I’m already scheming about other hot dips I can make in this dish for that.
Ingredients Needed for the Plant-Based Jalapeño Popper Dip
- Plant-based cream cheese
- Fresh or pickled jalapeño peppers (either work well. I like to keep a jar of the pickled jalepenos in the pantry)
- Plant-based mayo
- Garlic powder
- Shredded plant-based cheddar cheese
- Simulated bacon bits
- Green onions
I love recipes like this where I usually have everything I need already in the house. 🙂
How to Make the Jalapeño Popper Dip
This is really deceptively simple, but it definitely gives off the impression that you spent more than five minutes on it. Perfect for last minute gatherings or unexpected guests.
You’ll need to chop your jalapeños up really small, then slice some green onions as well. If you use the sliced, pickled jalapeños, your life will be a little easier because half the work will already be done for you. If you’re a purist and you want to use the fresh, it will just take you a few extra minutes to chop your peppers. Discard the seeds if you don’t want too much spice.
Next, you’ll mix most of the ingredients together in a medium bowl, transfer that mixture to an appropriate baking dish, then top it with the shredded cheese. Bake it until everything is hot and melty, then finish it off with the green onions and bacon bits. I also sometimes like to use those crispy fried onions too for a bit of crunch.
Serve it up with lots of tortilla chips and you’ll have one happy group.
Here’s the full printable recipe!
Try this plant-based jalapeño popper dip recipe for your next potluck, gathering, or game day! This is one that everyone - plant-based or not - can enjoy together!
- 1 tub Plant-based cream cheese (Usually about 200g, room temperature)
- 3 tbsp Plant-based mayo
- 1/4-1/2 cup Shredded, plant-based cheddar cheese
- 1/2 jar Pickled jalapeños (About 12-15 slices)
- 2 tbsp Simulated bacon bits
- 1/2 tsp Garlic powder
- 1 tsp Onion powder
- 3 tbsp-ish Sliced green onions
In a medium sized bowl, mix together all the ingredients except the green onions, setting aside 1/2 of the cheddar cheese.
Transfer the mixture to a cheese baker or other small baking dish. Top with remaining cheddar cheese.
Bake covered at 350 degrees for 15-20 minutes, then remove the lid and broil for about 2 minutes.
Remove from the oven and top with sliced green onions, as well as additional bacon bits and shredded cheese if the mood strikes. Serve with tortilla chips.
MORE IDEAS LIKE THIS
- Homemade Tortilla Chips
- Magical Disappearing Taco Dip
- Plant-Based Peach Basil Pizza Recipe
- Easy Plant-Based Caramel Recipe
- Three Ingredient Banana Bread
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