This Vegan Jalapeño Popper Dip transforms a classic appetizer into a creamy, flavorful, plant-based delight.
Packed with protein-rich white beans and fiber, plus heart-healthy fats from olive oil and vegan cheese, it’s satisfying without being heavy.
Low in saturated fat and bursting with bold flavor, it’s quick to prepare, perfect for everyday cooking, and ideal for game nights or casual gatherings.
Vegan Jalapeño Popper Dip
Equipment
- Baking sheet – 1
- Blender (1)
- Large mixing bowl (1)
- 8-inch cast iron skillet or oven-safe dish (1)
Ingredients
- 6 fresh jalapeños
- 1 tablespoon olive oil
- 1½ cups cooked white beans about 1 can or 425g
- ¼ cup vegetable broth 60ml
- 7 –8 ounces vegan cream cheese softened (200g)
- ⅓ cup vegan mayonnaise 77g
- 1 cup vegan cheddar shreds 110g, plus extra for topping
- ⅓ cup vegan bacon bits 40g, plus extra for topping
- 1 tablespoon lime juice about ½ lime
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven and Prepare Jalapeños: Begin by preheating your oven to 425°F (220°C). This temperature is ideal for roasting jalapeños to develop a smoky flavor without drying them out. Wash the jalapeños thoroughly under cold running water to remove any dirt or impurities, then pat them dry with a clean kitchen towel. Halve five of the jalapeños lengthwise, removing seeds and membranes to reduce heat while keeping flavor. Set aside one whole jalapeño for garnish later.
- Season and Roast Jalapeños: Arrange the jalapeño halves cut-side up on a baking sheet. Drizzle them evenly with 1 tablespoon of olive oil, ensuring each piece is lightly coated. Keeping the halves close together while drizzling helps concentrate the oil on the peppers rather than the pan. Separate them gently before roasting so they cook evenly. Roast in the oven for about 20 minutes, or until the skins develop slight blackened spots. This enhances smokiness and softens the peppers for blending.
- Purée White Beans: While jalapeños roast, prepare the bean base. Add 1½ cups of cooked white beans and ¼ cup vegetable broth (60ml) into a blender. Blend until completely smooth and creamy, pausing to scrape down the sides if necessary. This bean mixture will provide a protein-rich and velvety foundation for the dip.
- Mix Cream Cheese into Beans: Transfer the puréed beans into a large mixing bowl. Add 7–8 ounces (200g) of softened vegan cream cheese. Use a fork or spatula to mash and combine until creamy. Small lumps of cream cheese are fine at this stage, as they will melt during baking. This mixture creates the rich, smooth base of your dip.
- Add Flavor and Seasoning: To the bean and cream cheese mixture, add ⅓ cup vegan mayonnaise (77g), 1 cup vegan cheddar shreds (110g), and ⅓ cup vegan bacon bits (40g). Stir in 1 tablespoon lime juice, 1 teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper. Mix thoroughly to ensure even distribution of seasoning. This step builds flavor depth while keeping the dip creamy and indulgent.
- Dice Roasted Jalapeños: Remove roasted jalapeños from the oven and let them cool slightly for easier handling. Finely dice the roasted peppers, preserving their smoky oils. Add them to the mixing bowl and fold gently into the bean-cheese mixture. This step incorporates smokiness and texture throughout the dip.
- Assemble Dip in Skillet: Lower the oven temperature to 375°F (190°C). Pour the dip mixture into an 8-inch cast iron skillet or another small oven-safe dish. Smooth the surface with a spatula for even baking. Sprinkle extra vegan cheddar cheese and vegan bacon bits on top for a golden, crispy finish once baked.
- Bake to Perfection: Place the skillet in the oven and bake for 25 minutes, or until the dip is bubbling and slightly golden on top. This melds the flavors, melts the cheese, and produces an irresistible aroma. Baking ensures the dip is warm and creamy for serving.
- Garnish and Serve: Remove the skillet from the oven and let the dip rest for about 5 minutes. This allows the flavors to settle and makes serving easier. Garnish with fresh jalapeño slices for color, texture, and a hint of heat.
- Enjoy and Pair: Serve warm with tortilla chips, sliced vegetables like carrots or celery, pita chips, or crusty bread. This creamy, smoky, protein-rich dip is perfect for parties, game nights, or as a satisfying everyday snack. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Notes
- You can use any variety of white beans, such as cannellini, navy, or great northern beans, depending on your preference. Canned beans save time, but freshly cooked beans add extra texture and flavor.
- Adjust vegetable broth quantity for your preferred consistency — less broth for a thicker dip, more for a creamier texture.
- Roasting jalapeños intensifies their flavor and adds a smoky note, but you can adjust spice levels by keeping more or fewer seeds and membranes.
- For a milder dip, remove all seeds, or substitute with roasted red bell peppers.
- This dip pairs beautifully with tortilla chips, vegetable sticks, pita bread, or crusty artisan bread for a satisfying snack.
Chef’s Secrets for Perfect Dip
The secret to making this Vegan Jalapeño Popper Dip stand out lies in balancing texture, spice, and creaminess.
Roasting the jalapeños brings out their natural sweetness while adding depth to the dip.
Using softened vegan cream cheese instead of cold allows for easier mixing and a smoother consistency.
Incorporating lime juice not only brightens the flavor but also balances the richness of the cheese.
For a richer experience, experiment with smoked paprika or add a dash of nutritional yeast for extra umami.
Lastly, using a cast-iron skillet ensures even baking and a bubbly, golden crust.
Serving Suggestions for Every Occasion
This dip is versatile and works well for casual gatherings, game nights, or even as part of a buffet spread.
Serve warm with a variety of dipping options crunchy tortilla chips, pita chips, sliced cucumbers, celery sticks, or crunchy carrot strips.
For a heartier option, spread the dip over toasted bread and top with fresh herbs for a flavorful snack.
It also makes a perfect accompaniment to grilled vegetables or a simple side for taco nights, adding a creamy, spicy element that guests will love.
Storage Tips for Best Freshness
Store leftover dip in an airtight container in the refrigerator for up to 3–4 days.
To maintain the creamy texture, reheat gently in the oven at a low temperature (around 325°F) or microwave in short bursts, stirring between heating intervals.
If the dip thickens after refrigeration, stir in a tablespoon of vegetable broth or plant-based milk to restore creaminess.
Avoid freezing the dip, as it can alter the texture of vegan cheese and cream cheese.
Always garnish fresh jalapeños just before serving for a vibrant finish.
Frequently Asked Questions
1. Can I make this dip ahead of time?
Yes, you can prepare the dip mixture a day in advance and store it covered in the refrigerator. Roast the jalapeños and mix the ingredients just before baking to preserve freshness and texture.
2. What can I use instead of vegan bacon bits?
You can substitute crispy smoked tofu, tempeh bacon, or even sautéed mushrooms for a smoky texture without sacrificing flavor.
3. How spicy will this dip be?
The heat level depends on how many seeds and membranes you include when preparing the jalapeños. Removing all seeds makes the dip milder, while keeping them increases the spice intensity.
4. Can I make this dip nut-free?
Yes, all the ingredients listed are naturally nut-free. Ensure the vegan cheese and cream cheese brands you use do not contain nuts if you are serving to someone with allergies.
5. Can I adapt this recipe for meal prep?
Absolutely! This dip keeps well in the refrigerator for several days, making it great for meal prep. Simply store in airtight containers and reheat portions as needed for snacks or sides throughout the week.
