Last week when I was at the market I bought a pint of jalapeños that were marked down for a dollar. When I got home and put them in the fridge, I sat them down right next to the new vegan cream cheese I had bought to try out. I immediately knew how I was going to use up my giant pile of peppers—by making jalapeño popper dip. I find that making the dip is easier than slicing and stuffing the peppers themselves.
I love how many vegan options of cream cheese are now easily available. For this recipe I used Kite Hill brand. By using an almond milk alternative and swapping out the sour cream that is classically used in this recipe for coconut yogurt, you can cut back on a ton of fat and calories. You can serve this dip with chips, carrots and celery, or use it as a sandwich spread.
YIELDS
8 servings
PREP TIME
COOK TIME
TOTAL TIME
- 4 jalapeños
- 8 oz vegan cream cheese
- 1/2 cup coconut yogurt, plain
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp lemon juice
- 1 tbsp nutritional yeast
- 1/4 cup scallions, diced
- 1/2 cup panko crumbs
- 1 tbsp vegan butter
Directions
1. Preheat oven to 400°F.
2. Slice jalapeños and remove seeds. Lay on a baking sheet and roast for about ten minutes, until they begin to blister.
3. While the jalapeños roast, prepare the other ingredients. Add the cream cheese and yogurt to a bowl and cream together.
4. Add the spices, lemon, and nutritional yeast. Stir well.
5. Remove jalapeños from oven and dice. Add to the bowl along with the scallions and stir.
6. Pour the dip into a small cast iron pan.
7. In a small bowl, mix melted butter and panko crumbs until well coated. Pour on top of dip.
8. Bake for 15 minutes, until breadcrumbs turn golden brown.
9. Remove from oven and serve warm.
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Photo: Lauren Sacerdote
