This Vegan Avocado Jalapeño Dip is creamy, spicy and the perfect dip for parties. You can also use it in tacos, bowls or salads!
With the Super Bowl a little over a week away, I figured it was a good time to introduce you to my new favorite dip recipe. This Vegan Avocado Jalapeño Dip is super creamy, a tad spicy and 100% delicious. Top it off with avocado chunks and serve it up with tortilla chips. It's a must!
How to make Vegan Avocado Jalapeño Dip
This recipe is BEYOND easy to make! Throw everything in a food processor or blender and turn it on. Once everything is creamy and smooth, you're literally done! It's perfect when you're short on time.
But let's talk about the jalapeños. For this recipe I used a can of pickled jalapeños and carrots. The canned liquid and all. You can find these cans in the hispanic section at the grocery store. Use a small can for some kick and a big can for some serious spice!
How to serve Vegan Avocado Jalapeño Dip
You can serve this dip right away or you can chill it. But, right before serving add some extra avocado chunks for some texture (and it just looks pretty).
I like to serve this dip with tortilla chips, but it would also be good with warm pita bread or veggies.
You also have LOTS of options when it comes to leftovers. This sauce would be great in a salad, a burrito bowl or tacos! And trust me, this recipe makes plenty, so you can easily eat it all week long!
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Vegan Avocado Jalapeño Dip
Equipment
Ingredients
- 8 ounces vegan cream cheese
- 4 ounces vegan mayo
- 1 7-ounce can pickled jalapeños & carrots for EXTRA spicy, use a 12-ounce can
- ½ bunch cilantro
- 2 cloves garlic
- ½ teaspoon pepper
- 1 lime juiced
- 1 teaspoon vegan chicken bouillon or sub salt for GF
- 1 avocado
- chips and avocado chunks for serving
Instructions
- Add all of the ingredients to a food processor or blender. Pulse until combined, scraping down the sides as needed.
- Taste and adjust the seasonings if needed.
- Serve at room temperature (or chilled) with avocado chunks on top and chips on the side.
Nutrition
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Charlie H.
I made this a week ago for stuporbowl consumption. It was a big hit and was devoured quickly. Very tasty with chips and/or veggies and I will be making it from now on when needed! Thanks for the delicious recipe!
Rene
Yay! So glad it was a hit!
Robertjm
Discovered this while searching the web today. Looked interesting until I saw the sodium content. YIKES!! Could I just use fresh jalapeño instead, and then add a little vinegar for the sourness?
Karolyn
Is it cool if I just eat it with a spoon? 😁
Rene
Haha - definitely ok with me!