Vegan Jalapeño Popper Dip
This creamy, zesty Vegan Jalapeño Popper Dip is a perfect plant-based appetizer. Made with protein-rich white beans, roasted jalapeños, vegan cheese, and smoky bacon bits, it’s loaded with flavor and nutrition. Quick to prepare and ideal for any gathering, it’s a satisfying snack that’s high in fiber, low in saturated fat, and perfect for everyday cooking.
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.
