I used to love making jalapeno popper dip before I went vegan. It was always a hit at parties and gatherings. And, until now, I have never attempted to veganize my old recipe.
I’ve decided that I can’t live in a world that doesn’t have a vegan jalapeno popper dip recipe.
Honestly the reason I was so hesitant is because the vegan sour cream and cream cheese used to be… subpar. Now, this was years ago and thankfully there are so many delicious options now!
Having found great vegan alternatives for both I set out to make the best vegan jalapeno popper dip. This dip is creamy and cheesy with just a hint of spiciness. It’s also very easy to customize the spice level so that’s not too overwhelming.
I know you are going to dig this one, so let’s get into it!
The theme throughout March here on the blog is vegan snack attack! This was inspired by the ever so popular March Madness, that time where you bet on college basketball teams you have no clue about. I figured we all need a little something to snack on and I’m coming through with the vegan snack recipes!
Even if you’re not a Basketball fan, these vegan game day recipes hit differently. They are all delicious, fun and easy to make. I know that you’ll find something you like and I can’t wait to see your recreations!
Vegan Dairy Alternatives
As I’m sure you’ve heard by now, vegan non dairy products have come a long way in the past couple of years. I remember when I went vegan back in 2014 and the only cheese I could consistently find was Daiya (the old formula), Tofutti was the only cream cheese, and I tried one sour cream (I forgot which brand) that was awful.
Basically… this recipe would have been nearly impossible to recreate in the early days and have it actually be good.
Fast forward to 2020 and the amount of delicious vegan cheese, cream cheese, sour cream, etc. is mind boggling.
For this recipe I used Daiya cheese. It gets a lot of flack, but I think that the new cutting board shreds formula is pretty good. I also like to use Daiya because I feel that it’s the most widely available vegan cheese. My goal is to use ingredients you will be able to find. If you really don’t like Daiya and have access to different vegan cheeses I recommend Violife, Follow Your Heart or So Delicious cheddar shreds.
I also used Tofutti cream cheese, a classic. It was always pretty good. There are certainly better vegan cream cheeses on the market (try Kite Hill or Miyokos) but again I wanted to use something accessible. Another reason I picked it is because Tofutti is way cheaper than those other brands and I didn’t need a ton of flavor from the cream cheese, just the consistency. Save your dollars and use Tofutti for this recipe.
Lastly, I used the Simple Truth Plant Based Sour Cream Alternative (long name) for the sour cream. You can find this at Kroger stores. I was actually super impressed by this sour cream alternative. I think it’s delicious, just tangy enough and very affordable. However, don’t eat their plant based cream cheese. You’ll thank me later.
I wanted to throw in here that I am not sponsored by any of these brands. I bought everything with my own money.
Vegan Jalapeno Popper Dip
With our lineup of delicious non dairy vegan substitutes we are ready to put this masterpiece together!
I start off by sauteing some onion and garlic to add a big punch of flavor to the dish. You can skip this step if you want – there’s garlic and onion powder in the recipe – but I feel the real deal aromatics add something special to this dish.
It’s then as easy as combining everything and baking it to delicious snacking perfection. I like this dish both hot and cold, but I definitely prefer it hot. It was so gooey and delicious and comforting served warm!
Watch my YouTube video of this dish to see my reaction to taking this dish out of the oven!
And that’s it, it really doesn’t get much easier and you’ll have a dish that will wow your guests – or just yourself, hello fellow introverts!
Without further ado, let’s get into this recipe!As always please share your recreations on social media and don’t forget to tag me! I love to feature your recreations on my Instagram stories!
- ¼ medium onion
- 4 cloves garlic
- 1 tsp oil, or use the spray kind
- 8 oz vegan cream cheese
- 1 cup vegan sour cream
- 2 cups vegan cheddar cheese, divided
- ⅓ cup pickled jalapenos*
- 1 tsp jalapeno brine*
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ⅛ tsp black pepper
- Optional Ritz crackers, tortilla chips, celery, etc. for dipping
Dice the onion and mince the garlic
Bring a pan to medium high heat and add a small spray of oil
Saute the onion for 5 minutes until it becomes translucent
Add the garlic and saute for 1- more minute
Preheat oven to 375F
Transfer the onion and garlic to a medium size bowl
Add the cream cheese and sour cream
Mix until everything is well combined
Add 1 ½ cups of the vegan cheese and all of the jalapenos, brine and spices
Mix until everything is well combined
Add to an 8×8 baking dish
Add the mixture to the baking dish and cover in tin foil
Bake for 20 minutes
Remove from the oven and add the remaining ½ cup of cheese
Bake uncovered for 10 minutes
Remove from oven
Transfer to a serving dish
Serve with Ritz style crackers, tortilla chips, celery, etc.
*Increase pickled jalapenos to 1/2 cup and jalapeno brine to 1 tbsp for spicy dip